Here’s another nice fruity summer recipe.
I love it that I can now get recipes from my kids in addition to providing recipes for them! My daughter Miriam made this for dessert for Shabbat lunch one hot summer day when we were visiting. It also works as a first course. It’s super-easy and super-tasty.
I made this for a meal where one of our guests was diabetic, and substituted Splenda for the sugar. I couldn’t tell the difference, so if you need to replace the sugar, you can do so easily.
You can easily double or triple the recipe, but you may have to blend or process in several batches.
Ingredients:
1 pint strawberries (fresh, or one bag frozen)
½ cup apple juice
2 Tbs. sugar
1 Tbs. lemon juice
sour cream or Greek yogurt, optional
Fresh strawberry slices, kiwi slices or mint leaves for garnish
Directions:
Clean and hull the strawberries if using fresh. Partially thaw frozen berries.
Place Strawberries, apple juice, sugar and lemon juice in a food processor or blender and puree until smooth. Chill until ready to serve.
Serve with a dollop of sour cream or Greek yogurt, if desired. Garnish with fresh strawberry slices, kiwi slices or mint leaves.
Serves 2 to 4
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