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Strawberries
with Strawberry Sauce
4 servings 
What could be simpler?
- 2 pints* fresh strawberries
- 2 Tablespoons sugar
Wash and hull the strawberries. Select 1 cup of the least attractive berries and puree them in a food processor with the sugar.
Put whole berries into serving dishes and spoon puree on top.
(If berries are not real ripe, you may put a couple of packets of equal on the whole berries and mix well before spooning the puree.)
* One pint of fresh strawberries equals 1 basket, or about
3 1/4 cups whole berries, or 2 1/4 cups sliced berries, or 1 2/3
cups pureed berries, or about 12 very large
stemmed berries, or about 36 smaller berries.
Storing and Preparing Strawberries:
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Before using or storing, sort through the strawberries and separate the
soft ones from the firm, fully ripe berries. Discard any mushy or
spoiled berries.
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Store them in a colander in the refrigerator. This allows the cold air
to circulate around them. Do not cover them.
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Remove caps from strawberries only after washing. Prepare strawberries
for serving by rinsing with caps still attached under a gentle spray of
cool water; pat dry with a paper towel. (Don't remove the caps before
washing; the caps keep the water from breaking down the texture and
flavor inside the berries.). Wash the berries just before you plan to
use them. Use as soon as possible; strawberries ripen no further once
picked.
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To keep strawberries from absorbing large quantities of water when
washing them, place in a salad spinner to remove excess water.
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Nutrition Facts
Amount Per Serving:
Calories 75 - Calories from Fat 5
Percent Total Calories From: Fat 7%, Protein 5%, Carbohydrate 89%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2mg, Total Carbohydrate 17g, Dietary Fiber 1g, Protein 1g, Vitamin A 40 units, Vitamin C 84 units, Calcium 0 units, Iron 1 units
Bon appetit!
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