Ideas and recipes for National Strawberry Month | Events
May is National Strawberry Month because of their abundance right this time of year. Since they're so abundant, their prices are lower this time of year, as well.
Add that to the health benefits of strawberries, which include an immune-boosting dose of vitamin C, ellagic acid which is good for collagen production, and blood-pressure regulating potassium.
A study conducted by the Harvard School of Public Health shows that women who eat 16 or more strawberries per week are 14 percent less likely to have elevated levels of C-reactive protein (CRP)—an indication of inflammation in the body.
Take advantage of the abundance of strawberries in May to reap these possible health benefits, and enjoy their sweet flavor in some of our favorite recipes from KLTV's Mama Steph.
The Fruitalicious Smoothie
2 cups fat-free milk
1 (8-ounce) container vanilla low-fat yogurt
1/2 cup thawed pineapple-orange juice concentrate
2 cups frozen strawberries
1 banana, coarsely chopped
Process all ingredients in a blender until smooth, stopping to scrape down sides. Serve immediately.
Mama Steph’s Strawberry-Lemonade Punch
3-4 bottles of ginger ale, chilled
2 frozen containers of Bacardi brand strawberry daiquiri mix
2 frozen containers of Minute Maid lemonade
one pint of strawberries, washed, leaves removed, and cut in half
One or two lemons, thinly sliced
Flash freeze the strawberry halves on a cookie sheet. Keep frozen until just about to serve punch.
In punch bowl, combine the frozen strawberry daiquiri mix (in case you don’t know, there’s no alcohol in it), ginger ales, and frozen lemonades.
Stir. Add the frozen strawberries, and float the lemon slices on top. Serve immediately.
It’s light, sweet and a tad tart, and delicious….enjoy!
Strawberry-Blueberry Breakfast Bread
1/2 cup butter, softened
1 cup sugar
4 ounces cream cheese, softened
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1/2 cup buttermilk
1 1/2 cups strawberries, rinse, dried and chopped
1. Grease and flour a 9×5 inch loaf pan.
2. With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.
3. In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add buttermilk and only stir until just combined; do not over mix.
4. Carefully fold in strawberries. Dough mixture will be thick.
5. Bake in a 350 degree oven for 50 to 60 minutes.
Tip: Make this a special breakfast for brunch guests (or mom on Mother’s Day!) by warming some jam in the microwave in a bowl or in a saucepan, then using it as a glaze to drizzle over nice, thick, individual slices on a pretty plate. You could also turn it into a dessert by serving warmed slices with a scoop or two of vanilla or strawberry ice cream.
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