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6 Pick of the Crop, Supplement of The Canadian Statesman/Independent, July, 1994 Tasty Ontario Berry Recipes A TOUCH OF SUMMER AND A TASTE OF FRESH ONTARIO STRAWBERRIES Strawberries are a most delicious harbinger of Spring; promising months of warm weather and good eating to come. Celebrate the arrival of the first strawberries of the season with a delicious version of homemade homemade Strawberry Yogurt Ice Cream, Strawberry Chocolate Mousse, or an Easy Strawberry Whip. Everyone loves the good flavour of strawberries. But some people don't know that delicious strawber- -ries are low-calorie, and nutritious too! One whole cupful has only about 60 calories, yet contributes about 150 percent of the recommended daily allowance allowance of Vitamin 'C' and about eight percent of the iron. So, enjoy the good taste and nutrition nutrition of strawberries all through the season. BERRY ELEGANT PIE Serves 8 7 mL (1/2 tbsp.) gelatin 100 g (3 ounces) package cream cheese, softened 75 mL (6 tbsp.) powdered sugar 5 mL (1 tsp.) vanilla 250 mL (1 cup) whipping cream 200 mL (3/4 cup) plain yogurt 1 prepared crumb crust. 500 mL (2 cups) Berries, halved 50 mL (1/4 cup) jelly, melted. In a small saucepan, combine gelatin gelatin with 50 mL (1/4 cup) water and dissolve over low heat. Set aside. In large mixing bowl, beat cream cheese with sugar and vanilla until smooth. Add cream. Beat until soft peaks form. Add dissolved gelatin and yogurt. yogurt. Beat until stiff. Pour into prepared crust. Chill 3 hours. Before serving, arrange berries decoratively on top. Drizzle jelly over berries. STRAWBERRY SUNDAE PIE Serves 8 1.5 dozen 5 cm (2 inch) crisp cookies or shortbread 1 L (1 quart) vanilla ice cream, softened 1 L (4 cups) Strawberries, washed and stemmed 75 mL (1/3 cup) sugar 25 mL (2 tbsp.) cornstarch 25 mL (2 tbsp.) lemon juice Line 22.5 cm (9 inch) pie plate with cookies, halving cookies as needed needed to fit sides and bottom. Gently spread ice cream in crust; freeze. For Sauce: Crush 500 mL (2 cups) berries; combine in saucepan with sugar and cornstarch. Cook and stir over medium heat until mixture begins begins to thicken. Stir in lemon juice; continue cooking until thick and clear, 3-4 min. Chill. Halve remaining berries; fold into sauce To serve pie: spoon strawberry sauce over ice cream. Garnish with a spring of mint, if desired. Cut wedges with a sharp knife. STRAWBERRY CHOCOLATE MOUSSE Serves 8 1 L (4 cups) fresh Strawberries, washed and stemmed 50 mL (1/4 cup) sugar 75 mL (1/3 cup) water 200 g (6 ounces) 1 package semi sweet chocolate morsels 50 mL (2 cups) whipping cream, whipped Melted Strawberry jelly Slice 500 mL (2 cups) of the berries; berries; set aside. In saucepan combine sugar and water. Bring to a boil; boil 2 minutes. In electric blender, combine sugar syrup and chocolate morsels; blend until smooth. Fold chocolate mixture into whipped cream, then fold in sliced berries. Pour into 1.5 L (6 cups) soufflé dish; chill until set. Arrange remaining whole berries on top; brush with melted jelly. Garnish Garnish with additional whipped cream and chocolate curls, if desired. To serve: spoon into individual dessert dishes. STRAWBERRY WHIP Serves 4 250 mL (1 cup) Strawberries, washed, stemmed and sliced dash salt 1 egg white 250 mL (1 cup) icing sugar sifted Place strawberries in a mixing bowl; add salt, egg white and icing sugar. Beat until very stiff at high speed. Serve chilled. ONTARIO BERRY GLAZE PIE Serves 8 1 baked pie shell 1.5 L (6 cups) Berries, washed and stemmed 250 mL (1 cup) water 200 mL (2/3 cup) sugar 25 mL (2 tbsp.) cornstarch few drops red food colouring (optional) For Glaze: crush 250 mL (1 cup) of the berries; add water. Bring to boil; simmer for 2 minutes; sieve. Combine sugar and cornstarch; stir in sieved berries. Cook and stir until thickened and bubbly. If desired stir in food colouring. Spread 50 mL (1/4 cup) glaze over bottom and sides of pastry shell. Arrange Arrange half of the remaining.berries in pastry shell. Spoon half of the remaining remaining glaze over berries. Arrange remaining remaining berries atop first layer; spoon on remaining glaze. Chill 3-4 hours. STRAWBERRY YOGURT ICECREAM Makes 1.5 L (6 cups) 500 mL (2 cups) Strawberries, washed and stemmed 2 eggs 125 mL (1/2 cup) orange marmalade 125 mL (1/2 cup) light com syrup 10 mL (2 tsp.) lemon juice 375 mL (1.5 cups) whipping cream 250 mL (1 cup) unflavoured yogurt In container of electric blender combine berries, eggs, marmalade, can syrup and lemon juice. Blend until almost smooth. Pour into bowl; whisk in cream and yogurt to blend thoroughly. Pour into canister of ice cream maker and freeze according to manufacturer' manufacturer' directions, or Pour strawberry mixture into shallow shallow bowl and place in freezer. When frozen aboùt 2.5 cm (1 inch) around edge, break up and beat with electric mixer until smooth. Freeze again until frozen one inch around edge and beat until smooth, cover and place in freezer several hours until firm. Allow to stand at room temperature about 10 minutes before serving. BERRY SALADS ARE SUMMER FAVOURITES STRAWBERRY TACO SALAD Serves 4 125 g (4 oz.) tortilla chips 500 mL (2 cups) shredded lettuce 250 mL (1 cup) sour cream 2 ripe avocados, mashed with lemon juice 15 mL (1 tbsp.) lemon juice 500 mL (2 cups) Strawberries, halved 125 mL (1/2 cup) shredded Cheddar cheese Serve as one large or four individual salads. Place tortilla chips on bottom of plate, sprinkle with shredded lettuce, spoon sour cream, then avocado over lettuce. - Add strawberries and sprinkle with grated cheese. BERRY ZUCCHINI SALAD Serves 4 leaf lettuce 250 mL (1 cup) thinly sliced zucchini 375 mL (1.5 cups) halved Strawberries or Raspberries Place several pieces of leaf lettuce on each salad plate. Add thin slices of zucchini and berries. Serve with your favourite dressing. BERRY SHRIMP SALAD Serves 6 1 Kg (2 lbs.) cooked shrimp, shelled, deveined 2 papayas or melons, sliced 1/2 pineapple, cut into spears 2 ripe avocados, peeled, sliced and dipped in lemon juice 2 kiwi fruit, sliced 500 mL (2 cups) Strawberries or Raspberries mint, optional toasted coconut and slivered almonds Arrange shrimp and fruit on salad greats, garnish with mint. Serve salad dressing on the side with dishes of coconut and/or slivered almonds. Baskets of Berry** Good Bargains! What a Treat! Strawberry Licorice ONLY 'pâ Bonne Bell Smackers Bath Sets - Lotions and Body Sprays (Saturday, July 16 only J 09 Rea. Price 5 King St. W. 623-5792 Bowmanville ©