RECIPES

RECIPES

Fresh Strawberry Lemonade

  • 2 cups fresh strawberries
  • 1 tsp lemon peel
  • 3/4 cups sugar
  • 2/3 cup lemon juice
  • 3 cups ice cold water

Place strawberries, peel, sugar & 1 cup of water in a blender. Blend until pureed.
Strain through a sieve into a large pitcher. Stir in lemon juice & remaining 2 cups of water. If too thick, stir in more water or lemon juice. Pour into glasses & top with ice cubes. Tastes best same day made.


Fresh Strawberry Pie

  • 4 cups strawberries
  • 1 Tbsp lemon juice
  • 3 Tbsp cornstarch
  • 1/4 tsp salt
  • 1/4 cup water
  • 1 cup sugar
  • 1 baked pie shell

Wash & hull strawberries. Mix half of them with cornstarch & water. Crush.
Add lemon juice, salt & sugar. Microwave on high, stirring every minute until mixture thickens about 6 minutes. Cool. Pour the rest of the berries into baked pie crust & cover with cooked mixture. Cool. Top with whipped cream. Refrigerate until ready to serve.


Salad Dressing Recipe

  • 1/4 cup of oil
  • 1/4 cup of our fruit topping
  • 1 Tbsp of balsamic vinegar or apple cider vinegar

Mix all 3 ingredients together and pour over salad.


Haskap or Raspberry Frozen Yogurt Dessert

Crust:

  • 2 cups graham crumbs
  • 2/3 cup unsalted butter, melted
  • 1/2 cup ground almonds
  • 1/4 cup shredded coconut
  • 2 Tbsp sugar

Filling:

  • 1 tub of raspberry yogurt 750g
  • 2 cups frozen whipped topping
  • 2 cups of haskap or raspberries, mashed

For crust, combine all ingredients and press lightly into bottom of 9” x 13” pan. Bake at 350 F for 10 min. Cool.
For filling, combine yogurt, whipped topping & haskap or raspberries. Spread over cooled crust & freeze for 4-6 hours or overnight. Remove from freezer & place in fridge for 15 min prior to serving.


Fruit Salsa

  • 1 lb of fresh strawberries (cut in slices)
  • 1 cup raspberries
  • 2 kiwi (cut in slices)
  • 2 golden delicious apples (peeled & diced)
  • 2 Tbsp white sugar
  • 2 Tbsp brown sugar
  • 3 Tbsp Fruit Fresh

Mix ingredients together & refrigerate for 1 hour.

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