There’s nothing quite like the first juicy strawberries of the season. The bright red gems are filled with such sweet flavour, it’s no wonder we can’t wait to get out and gather them.
As delightful as fresh strawberries are all by themselves, the fruits can add a big burst of flavour to a variety of dishes — from salads and smoothies to omelets and desserts.
These recipes put succulent strawberries in the spotlight.

Strawberries…A Powerhouse of Nutrition
One 140 g serving of eight (8) medium-sized strawberries has:
    o 140 per cent of the daily value of Vitamin C
    o 12 per cent of the daily value for dietary fibre
    o Only 7 grams of sugar (lowest among the top-selling fruits)
    o A source of folate and potassium
    o Only 45 calories

Very Berry Wake-Up Shake
This milk shake will help you to "Rise ‘N shine"
(Makes 3 servings).
1 cup strawberries
1 medium banana, cut into pieces
1 cup milk
1/2 cup plain or flavoured yogurt
1 to 2 tbsp. honey
Nutmeg, optional

Reserve 3 strawberries. In blender container, combine remaining strawberries, banana, milk, yogurt and honey. Cover, blend at medium-low speed until thick and smooth.  
Pour into chilled glasses; sprinkle with nutmeg.  Garnish each with whole strawberry.
 Approximately 160 cals, 2 g fat, 6 g protein, 11 g carbs, 70 mg sodium and 2 g dietary fibre per 3/4 cup serving.

A Berry-Sweet Surprise
This light Angel Food Cake. may evoke smiles all around.
(Makes about 12 servings)
1 cup boiling water
1 (3 oz.) pkg. sugar-free strawberry flavoured gelatin
1/2 cup cold water
1 pint. strawberries
1 (8 oz.) container frozen light whipped topping, thawed
1 (10 in.) angel food cake

Pour boiling water over gelatin in large bowl, then stir until gelatin is dissolved. Stir in cold water. Refrigerate for about 1 hour or until thickened buy not set.  
Slice strawberries, reserving a few for garnish.  
Fold sliced strawberries and half of the whipped topping into gelatin.  Refrigerate for 15 minutes (until thickened but not set).  
Split cake horizontally to make 3 layers.  Fill layers with gelatin mixture.  Spread remaining whipped topping on top of cake.  
Garnish with whole strawberries.  
Approximately 200 cals, 4 g fat, 1 g protein, 33 g carbs, 220 mg sodium and 1 g dietary fibre per serving.

Scrumptious Strawberry Pie
A cool, make-ahead treat
(Makes 8 servings)
1 baked graham cracker crust or pie shell
3/4 cup sugar
2 tbsp cornstarch
1 1/2 cups water
1 (4 serving size) pkg. strawberry Jello
4 cups sliced strawberries
Light Cool Whip

Combine sugar, cornstarch and water; bring to boil; boil until thick and clear. Add Jello; cool slightly.  
Put sliced berries in pie shell; pour the cooled Jello mixture over strawberries. Refrigerate at least 3 hours. Top with Cool Whip.  
Approximately 210 cals, 8 g fat, 2 g protein, 38 g carbs, and 198 mg sodium per serving.
Variation:  Blueberries or peaches may be substituted for strawberries.  Use blueberry or peach gelatin.

Berry basics
? Choose berries that are red all over, smell sweet and don’t have soft spots.  Juice-stained containers are usually a dead giveaway for crushed berries
? Size does not matter — well, not really, depending on use. Bigger berries may be preferred for a garnish, or in a baking recipe to use them up.  Whatever their size, they’re equally sweet and juicy.
? When picking your own berries call your destination first to make sure there is a good supply. And, prepare ahead by bringing containers, a cooler to transport the berries and sunscreen, water, straw mat to sit on and some small currency.  (To pick your own, pinch the stem between the thumb and forefinger).
? At the kitchen counter, remove any damaged berries as soon as possible.  Cut out the damaged areas and use the berries in recipes where appearance doesn’t matter, such as sauces, ice creams or baking.
? Keep berries in the fridge with the hulls on, unwashed and lightly covered in a single layer. Use within three to six days.
? Before serving, gently rinse under cold running water. Don’t soak because the berries absorb water, which lessens their flavour. Pat dry with paper towels and hull the berries.
? To get maximum juice, slice strawberries, sprinkle with sugar and allow to sit at room temperature for 2 hours.
? Freeze berries whole or sliced, for use in recipes, including baking and smoothies. Wash berries, remove hulls and freeze without sugar by placing in a single layer on a cookie sheet or tray. Freeze until firm, about an hour, and pack in freezer bags, draw out as much air as possible, then seal.
? Freeze with sugar by packing in rigid containers and sprinkling sugar between layers. For every four cups whole, washed and hulled berries, allow one-half cup sugar. For the same amount of sliced berries, use three-quarters of a cup of sugar.

From Ruth Sharon’s Good Home Cooking series. Number 7. For fundraising copies visit thecookbooklady.com. For more information, write: Ruth Sharon, 870 Maple Ave., LaSalle, Ont. N9J 1P9.