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1/3 cup apple juice concentrate or:
1 fruit and berry concentrate
1 tbsp lemon juice
1/2 cup water
5 cup fresh strawberries

Instructions:
Wash and stem berries. In a blender or food processor combine
concentrate, water and lemon juice. Add half the berries. Cover and
blend til smooth. Add remaining berries and continue blending til
smooth. Put in freezer container and freeze.

Exchanges = 3/4 fruit exchange. Per serving = 50 cal,
12.5 carbs, no protien or fat.

1/3 cup apple juice concentrate or:
1 fruit and berry concentrate
1 tbsp lemon juice
1/2 cup water
5 cup fresh strawberries

Instructions:
Wash and stem berries. In a blender or food processor combine
concentrate, water and lemon juice. Add half the berries. Cover and
blend til smooth. Add remaining berries and continue blending til
smooth. Put in freezer container and freeze.

Exchanges = 3/4 fruit exchange. Per serving = 50 cal, 12.5 carbs, no
protien or fat.
...

CHARLOTTE

1/2 cup mango nectar
1/4 oz unflavored gelatin
2 1/2 cup diced peeled ripe mangoes
2 tbsp sugar
1 1/3 cup plain low-fat yogurt
24 sponge cake ladyfingers

SAUCE

1 pt strawberries, sliced
2 tbsp sugar

Instructions:
FOR CHARLOTTE: Place nectar in small saucepan. Sprinkle gelatin over.
Let stand 10 minutes to soften gelatin. Stir over low heat until
gelatin dissolves. Remove from heat. Puree 2 cups mangoes in
processor. Place in medium ...

PER SERVING

1/4 cup lowfat yogurt, put in custard cup
4 package equal sweetner, up to 5
4 strawberries, fresh or thawed frozen
1 dash nutmeg

Instructions:
For each serving, mix yogurt with Equal and a dash of nutmeg. Then add
strawberries and stir. Serves 1.

Nutrients per serving: Calories 57, fat 1g, cholesterol 0mg,
carbohydrate 5g, sodium 40mg.

Exchanges: Milk 1/2, fruit 1/3.

Source: "There IS Life after Lettuce" by Pepper Durcholz, Alberta
Gentry ...

1 1/2 cup strawberries, hulled, sliced
1 tbsp balsamic vinegar
1 tsp Splenda
1/2 tsp freshly-ground black pepper

Instructions:
Combine all of the above ingredients. Cover and refrigerate
until ready to

serve.

This recipe yields 6 servings.

Per Serving (excluding unknown items): 11 Calories; trace Fat (8.5%

calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg

Cholesterol; trace Sodium. Exchanges: 0 Fruit.

4 cup fresh strawberries, washed, stemmed
1 tsp sugar substitute
2 tbsp fresh orange juice
1/2 cup fresh blueberries for topping

Instructions:
Divide 2 cups of strawberries among 6 dessert dishes.

Puree the remaining 2 cups of strawberries in a blender with the sugar
substitute and orange juice. Pour the sauce evenly over the dessert cups.
Top each dessert cup with blueberries.

This recipe yields 6 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 1/2 ...

LISA CRAWLEY TSPN00B

2 cup fresh or frozen strawberries
1 or blueberries w/out sugar
2 tsp frozen apple juice concen-
1 trate, thawed

Instructions:
Combine 1/2 c sliced strawberries or blueberries and 2 ts apple juice
concentrate in a blender; process to a smooth sauce. Pour over remaining
sliced strawberies or blueberries. Serving size: 3/4 c. Strawberries: Cal.
56, Na 1 mg., CHO 14 gms
Exchanges: 1 fruit Blueberries: Cal. 64, Na 1 mg, CHO 16 gms.
Exchang ...

3 cup unsweetened strawberries
1 cup water
1 tbsp unflavored gelatin (1 packet
1 tbsp cornstarch
1 egg, separated
14 tsp artificial sweetener *
1 tsp vanilla
1/2 tsp almond extract (optional)
1/4 cup instant skim milk powder
1/4 cup ice water

Instructions:
* equivalent of 14 tsp sugar, may use crushed tablets or liquid
sweetener according to package directions.

Slice strawberries. Pour water over strawberries, let stand 1 hour
at room temperature. (frozen ones ...

6 ladyfingers
= (or 1 small sponge cake)
1 1/4 cup sliced fresh strawberries
3 tbsp sugar
1/2 tsp vanilla
1/3 cup reduced-fat whipped topping
1 tbsp chopped walnuts

Instructions:
Line a medium glass dish with split ladyfingers or sliced sponge cake. In
a small bowl, toss the strawberries with the sugar.

In a separate bowl, add the vanilla to the whipped topping. Sprinkle some
berries over the cake, then add a layer of whipped topping. Sprinkle with
nuts.

Repeat

2 cup strawberries, unsweetened
5 envelopes unflavored gelatin
1/2 cup powder artificial sweetener
1 or 2 tb. liquid sugartwin
1/2 cup plain yogurt

Instructions:
In food processor or blender, puree strawberries with 1/2 cup water.
To strain out seeds, press through fine sieve into large measuring
cup. Add water if necessary to make 2 cups.

In small saucepan, sprinkle gelatin over 1 cup of strained strawberry
juice, let stand 5 minutes to soften. Heat over low heat,