STRAWBERRIES AND HOT FUDGE SUNDAE CAKE
Serves 6.
Note: The cake can be prepared ahead and served cooled or reheated in a low oven. Substitute frozen yogurt for the ice cream if you're watching your waistline.
No-stick cooking spray
1 c. flour
1 c. granulated sugar, divided
1/2c. unsweetened cocoa powder, divided
2 tsp. baking powder
3/4c. milk
1/2c. butter, melted
1 tsp. vanilla extract
1/2c. packed brown sugar
1 c. water
Vanilla or coffee ice cream
4 to 5 c. stemmed and sliced strawberries
Directions
Heat oven to 350 degrees. Lightly coat 8-inch-square baking pan with cooking spray; set aside. In mixer bowl, combine flour,2/3cup granulated sugar, 2 tablespoons cocoa powder and baking powder. Add milk, butter and vanilla; beat until smooth and well-blended. Spread in pan; set aside.
In small saucepan, combine remaining1/3cup sugar, remaining 6 tablespoons cocoa powder, the brown sugar and the water. Bring to a boil, stirring to dissolve sugar. Gently spoon over cake batter. Bake 35 minutes or until springy to the touch. To serve, spoon warm cake and sauce into individual bowls with scoops of ice cream and strawberries.
Nutrition information per serving:
Calories552Fat21 gSodium220 mg
Carbohydrates90 gSaturated fat13 gCalcium225 mg
Protein7 gCholesterol59 mgDietary fiber5 g
Diabetic exchanges per serving: 1 fruit, 2 bread/starch, 3 other carb, 4 fat.
CHOCOLATE-DIPPED STRAWBERRIES
Makes about 1 dozen.
From "Fine Cooking Annual" (Taunton).
3 oz. bittersweet chocolate, chopped into almond-size pieces
2 tsp. neutral vegetable oil, such as grapeseed or canola
1 pint medium, ripe strawberries preferably with stems, rinsed and dried
Directions
Melt chocolate with oil in a small, deep heatproof bowl set in a skillet holding about 1 inch of barely simmering water, whisking occasionally until smooth. Remove bowl from heat.
Line a small rimmed baking sheet with waxed paper. Tilt the bowl to pool the chocolate on one side. Dip each strawberry into chocolate to cover about two-thirds of the berry, until the chocolate reaches the strawberry's shoulders. Turn the berry to coat it evenly, lift it out of the chocolate and gently shake off any excess. Carefully lay it on the waxed paper. If the dipping chocolate begins to cool and thicken, return the bowl to the water bath to heat it briefly.
Let berries stand at room temperature for 15 minutes, then refrigerate until chocolate is set, 20 to 30 minutes. Carefully remove berries from the paper. Serve immediately or refrigerate for up to 8 hours before serving.
Nutrition information per strawberry:
Calories47Fat3 gSodium1 mg
Carbohydrates5 gSaturated fat2 gCalcium6 mg
Protein1 gCholesterol0 mgDietary fiber1 g
Diabetic exchanges per serving: ½ fruit, ½ fat.
STRAWBERRY RHUBARB CRUMBLE
Serves 8.
From "Mary Jo's Cuisine" by Mary Jo McMillan (Orange Frazer Press).
Crumble topping:
1/2c. flour
3/4c. packed golden brown sugar
1/4tsp. salt
3/4tsp. cinnamon
1/2c. (1 stick) unsalted butter, cold
11/2c. old-fashioned rolled oats
Rhubarb:
1 lb. rhubarb, sliced
3 c. strawberries, sliced
1/3c. brown sugar
Vanilla ice cream or whipped cream, optional
Directions
Preheat oven to 375 degrees.
To make crumble topping: Combine flour, brown sugar, salt and cinnamon in the work bowl of a food processor. Pulse to blend. Slice cold butter, add it to the flour mixture and pulse to form a coarse meal. Pour into mixing bowl, and rub oatmeal in with your fingertips. Refrigerate crumble in a sealed plastic container. (To mix by hand, combine dry ingredients and whisk. Slice butter and work in with fingertips. Add oatmeal and rub mixture together.)
To make rhubarb: Combine rhubarb and berries with brown sugar in 2-quart shallow glass or glazed pottery baking dish. Strew crumble topping evenly over surface and bake for 30 to 45 minutes or until fruit is bubbly and crumble is brown. Serve with vanilla ice cream or whipped cream, if desired.
Nutrition information per serving:
Calories322Fat13 gSodium89 mg
Carbohydrates51 gSaturated fat7 gCalcium160 mg
Protein4 gCholesterol30 mgDietary fiber4 g
Diabetic exchanges per serving: ½ fruit, 1 bread/starch, 2 other carb, 2½ fat.
STRAWBERRY MOUSSE
Serves 8 to 10.
From "Silver Palate Cook Book 25th Anniversary Edition" by Julee Rosso and Sheila Lukins (Workman).
21/2pints strawberries, stemmed, washed and drained
2 tbsp. fresh lemon juice
1 tbsp. unflavored gelatin
6 tbsp. boiling water
2 egg yolks
2/3c. sugar
2 tbsp. Cointreau
2 c. heavy cream, chilled
Additional whole strawberries
Directions
Combine strawberries, lemon juice and gelatin in a food processor. Purée until smooth. Carefully pour in the boiling water and process again briefly. Let mixture cool to room temperature.
Beat the egg yolks and sugar together until pale yellow and thick. Whisk in the Cointreau and beat for another minute. Pour the egg mixture into the top of a double boiler set over simmering water and stir until slightly thickened and hot to the touch. Cool to room temperature.
Combine the strawberry and egg mixtures and chill until just beginning to set. Whip the cream to soft peaks and fold gently into the chilled mousse mixture. Spoon into 8 to 10 individual dessert glasses or a serving bowl. Chill for at least 4 hours. Garnish with whole strawberries before serving.
Nutrition information per serving of 10:
Calories188Fat16 gSodium21 mg
Carbohydrates9 gSaturated fat10 gCalcium52 mg
Protein3 gCholesterol94 mgDietary fiber2 g
Diabetic exchanges per serving: ½ fruit, 3 fat.
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