Cook Without Book

Yield:  6 servings (serving size: 1 cake and 1/3 cup sauce)                  Ingredients 1 tablespoon   calorie-free sweetener 1 tablespoon   cornstarch 1 cup   orange juice 1/4 teaspoon   vanilla or almond extract 1 1/2 cups   sliced fresh strawberries (about 1 pint) 6  spongecake dessert shells (5-ounce package) Preparation Combine sweetener and cornstarch in a small saucepan. Stir in orange juice. Bring to a boil; cook, stirring constantly, 1 minute or until mixture is thickened and bubbly. Remove from heat, and stir in extract. Cool completely. Combine orange juice mixture and strawberries in a bowl; stir gently. Cover and chill 30 minutes. To serve, spoon sauce over dessert shells. Tip: This luscious sauce is also good spooned over no-sugar-added ice cream, angel food cake, or fat-free pound cake. Nutritional Information Calories per serving: 113 Calories from fat: 0.0% ...

                  Ingredients 4 teaspoons   Honey 1 cup   Greek or plain whole-milk yogurt 2 1/4 cups   strawberries, sliced 1 cup   blueberries Chopped, toasted walnuts Preparation Whisk 4 teaspoons honey into 1 cup yogurt. Spoon 1 tablespoon yogurt mixture into each of 4 parfait glasses or small bowls. Layer each portion with 1/2 cup strawberries, 1 tablespoon yogurt mixture, 1/4 cup blueberries, 1 tablespoon yogurt mixture, and the remaining 1/4 cup strawberries. Finish with remaining 1 tablespoon yogurt mixture and 1 tablespoon chopped nuts. Nutritional Information Calories per serving: 166 Fat per serving: 7g Saturated fat per serving: 2g Monounsaturated fat per serving: 1g Polyunsaturated fat per serving: 4g Protein per serving: 4g Carbohydrates per serving: 24g Fiber per serving: 4g Cholesterol per serving: 8mg Iron per serving: 1mg Sodium per serving: 32mg Calcium per serving: 101mg ...

              Prep Time:  15 minutes Total Time:  1 hour, 15 minutes Yield:  Makes 6 servings (serving size: 1 1/2 cups fruit, 1 1/2 tbsp dressing) Ingredients 1  orange, zested and juiced 1/4 cup   thinly sliced mint leaves 3 tablespoons   canola or grapeseed oil 2 teaspoons   poppy seeds 2 teaspoons   rice-wine vinegar 1/4 teaspoon   sea salt 1  small pineapple, cut up 1  mango, sliced 2  apricots, peaches, or plums 4 cups   assorted cherries, strawberries, blackberries, and blueberries 1/4 cup   pomegranate seeds Preparation 1. In large bowl, combine 1/4 cup orange juice, zest, mint, oil, poppy seeds, vinegar, and salt. Add fruit and toss to combine. 2. Cover with plastic wrap and refrigerate at least 1 hour. Serve very cold. Nutritional Information Calories per serving: 243 Fat per serving: 8.3g Saturated fat per serving: 0.7g Monounsatura...

Prep Time:  30 minutes Cook Time:  45 minutes Yield:  Makes 12 servings (serving size: 1/12 of the trifle) Ingredients Cake: 1 cup   non-self-rising cake flour 1 teaspoon   kosher salt 12  large egg whites (at room temperature) 1 1/2 teaspoons   cream of tartar 1 cup   granulated sugar Zest of 1 lemon 2 tablespoons   finely crushed coffee beans Trifle: 2 pounds   hulled strawberries 6 tablespoons   granulated sugar, divided 2 tablespoons   espresso powder combined with 1/2 cup boiling water 2  (8-ounce) blocks 1/3 less fat cream cheese (at room temperature) 1 cup   powdered sugar, sifted 2 teaspoons   espresso powder 1 teaspoon   pure vanilla extract 1 cup   fat-free sour cream 1/2 cup   plus 2 tablespoons pasteurized egg whites (at room temperature) 1/3 cup   unsweetened cocoa powder, sifted Preparation 1. Heat oven to 350° with a rack in the lower th...

                         Sangria                               Ingredients 1/2 pound   fresh strawberries, sliced 1  each peach, orange, lime, all thinly sliced 2 cups   red wine 1 ounce   cherry liqueur 1 cup   club soda Preparation Place fruit in a large, chilled glass pitcher. Add wine and liqueur; stir. Cover and refrigerate for 12 hours. Remove from fridge, and add club soda; stir. Fill 4 glasses halfway with ice cubes; add sangria. Garnish with lime wedge, strawberry, and a mint leaf.

                              Very Berry Smoothie                         INGREDIENTS 1 one-pound bag frozen strawberries 1 cup ice cubes 1 cup yogurt 1 banana 1/2 to 3/4 cup milk Honey, to taste PREPARATION: In a blender, combine strawberries, ice, yogurt, banana and milk. Blend on the strongest setting until smooth. Taste, and add honey as needed. Serve with a wide straw.

Breakfast Special - Easy French toasts with strawberries Serves 2 2 big slices of stale white bread 2 medium eggs 1/4 cup milk pinch of salt 1 teaspoon sugar pinch of ground cinnamon 1 tablespoon unsalted butter 2 tablespoon powdered sugar 4 to 6 fresh strawberries, cut into half In a shallow dish lightly whisk together the eggs, milk, salt, sugar, and cinnamon. Meanwhile, ask Mommy to heat up a skillet over medium heat. Melt half the butter in the pan. Dip a slice of bread in the egg mixture for 3 to 4 seconds and flip it on to the pan. If you soak the bread for long, it will become soggy and will be very difficult to make the perfect French toast. Once you have dipped and covered the bread in the egg mixture ask Mommy to cook the bread on the pan until each side until it's crispy and brown, about 4 to 5 minutes. When it's time for the second slice, add the remaining butter to the pan and cook the same way....

Berry Good Shake with Yogurt Serves 4 1/2 cup strawberries 1/2 cup blueberries 1/2 cup raspberries 1/2 cup yogurt 1 cup whole milk 1/2 cup ice cubes Sugar, depending on the sweetness of berries and yogurt Blend the ice, yogurt, milk, and other berries together until a smooth drink is formed. Pour into a cup and enjoy this healthy smoothie.

Mixed Fruit Cream A delicious mixed fruit puree enriched with cream and served chilled. Cooking Time:  50-60 minutes Servings:  4   Preparation Time:  15-20 minutes   Category:  Veg In gredients • Apple 1 • Guava 1 • Orange 1 • Banana 1 • Lemon juice 1 tablespoon • Condensed milk 1 tin • Cream 1/2 cup Method Wash and cut apple and guava into one-fourth inch sized cubes. Peel orange and separate segments. Further, remove the skin and seeds and cut each segment into half. Peel and cut banana into one-fourth inch sized cubes. Mix all the fruits well and add lemon juice. Keep two tablespoons of chopped fruits aside and blend the remaining with condensed milk till smooth. Add cream and the reserved chopped fruits. Refrigerate and serve chilled. Note : You can add strawberries for garnishing.