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WW Strawberry Recipes

Page history last edited by PBworks 13 years, 7 months ago


Baked Strawberries with Sweet Ricotta Cream

Yield: 6 servings; 1 point per serving


2 cups strawberries, very sweet, sliced

1/4 cup sugar substitute, divided

2 sprays cooking spray

4 large egg white(s)

1 tsp fresh lemon juice

1/2 cup fat-free ricotta cheese

1/4 cup blueberries


Preheat oven to 375°F.


Combine strawberries and 3 tablespoons of sugar substitute in a blender container; puree and set aside.


Lightly coat six 8-oz soufflé dishes with cooking spray. Dust sides of soufflé dishes with 2 teaspoons of sugar substitute; set aside.


Combine egg whites and lemon juice in bowl of an electric mixer. Beat egg whites until stiff peaks form; do not beat until dry. Gently fold strawberry puree into egg whites; spoon into prepared soufflé dishes. Place dishes on a baking sheet and bake until puffed and firm, about 10 minutes; remove from oven.


Stir remaining teaspoon of sugar substitute into ricotta cheese. Top each soufflé dish with about 1 1/2 tablespoons of sweetened ricotta cheese; sprinkle with blueberries and serve immediately.




Balsamic Strawberries

Yield: 4 servings; 1 point per serving


4 cups strawberries, halved or quartered

2 Tbsp unpacked brown sugar

1 Tbsp balsamic vinegar

1/8 tsp black pepper, freshly ground

1/2 cup fat-free vanilla yogurt

1 Tbsp mint leaves, optional


Combine strawberries, sugar, vinegar and pepper in a bowl. Marinate in refrigerator for at least 1 hour, stirring at least once.


Serve in 4 small glasses or bowls and top each with 2 tablespoons vanilla yogurt. Garnish with mint sprigs, if desired.


Reviews for Balsamic Strawberries



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