Refreshing Strawberry Treats
It’s starting to feel a lot like summer. Here are two refreshing recipes to enjoy the first fruit of the season, our well-loved Ken’niiohontésha.
Enjoy and keep well,
By Chantal Haddad PDt, Nutritionist
Fresh Fruit with Strawberry Sauce
Strawberry sauce:
2 cups fresh or frozen strawberries (thawed)
2 tbsp maple syrup
1 tbsp fresh lemon juice
1 melon
1 cup fruit; blueberries, kiwi, raspberries
In blender, puree strawberries. Add maple syrup and lemon juice
Halve melon; scoop out seeds. Cut flesh into bite-size pieces.
Drizzle sauce over fruit.
Makes 4 servings.
Note: You can use any fresh fruit in season instead of cantaloupe and blueberries.
Recipe from “New Light Cooking” by Anne Lindsay
Wild Berry Frozen Yogurt Bark
3 cups vanilla Greek yogurt
1 Tbsp maple syrup
4 fresh strawberries, chopped
¼ cup fresh raspberries
¼ cup fresh blueberries
- Line a baking tray with parchment or wax paper or foil and spread the yogurt about ½ inch thick.
- Drizzle the maple syrup over the yogurt
- Sprinkle the fruits on top and place in the freezer for 2-4 hours or until it is completely frozen.
- Remove from the freezer and use a sharp knife to break the bark into pieces. Eat immediately after serving.
NOTE: The yogurt will start to defrost after sitting out for more than 10 minutes, so only pull this delectable treat out only when ready to consume! Leftover bark can be stored in the freezer in food bags or airtight containers for up to 2 weeks.
