No-Sugar Strawberry Lemonade
This is a wonderfully refreshing strawberry lemonade that you can drink and drink and drink on these hot summer days without a speck of guilt. You'll want to keep a pitcher full of this in your refrigerator all summer long and share with family and friends. Even anyone that is on a diet!
1 cup of boiling water
1 small package of sugar-free strawberry Jell-O
3/4 of a cup of granulated Splenda
6 cups of cold water
1 cup of lemon juice (you can use the lemon juice in a bottle because it is so easy to keep on hand)
1 slice of fresh lemon for each glass (if you want to be fancy for friends), optional
1 fresh strawberry for each glass (also if you want to be fancy for friends), optional
Add the 1 cup of boiling water to the Splenda and the strawberry Jell-O in a large pitcher.
Stir until both are completely dissolved.
Add the 6 cups of cold water and the 1 cup of lemon juice and stir well.
Add the lemon slice and strawberry if you are using them, and fill your glass with crushed ice (or regular ice if your refrigerator doesn't make crushed ice).
Keep the lemonade chilled. If you have leftovers for any length of time it may thicken a little from the Jell-O. No problem. Just stir it up and pour it over ice and it will thin right out. But you will not have any leftovers!
Strawberry Cream Puffs
If you have never made cream puffs, trust me, they are so easy to make and look so lovely for a great summer dessert. If you need more than 8, you can double the recipe. And if you don't have fresh strawberries on hand, you can use frozen ones. Both are delicious, which means you can make these all year long because your grocery store always has bags of frozen strawberries in the frozen fruit section.
2/3 cup of water
1/3 cup of butter
2/3 cup of all-purpose flour
1/8 teaspoon of salt
Cream Puff Filling:
3/4 cup of whipping cream
1/3 cup of confectioner' sugar (powdered sugar)
3 cups of fresh strawberries, sliced
Combine water and butter in a medium saucepan and bring to a boil.
Add the flour and the salt all at once, stirring vigorously over medium high heat until the mixture leaves the sides of the pan and forms a smooth ball. Remove from the heat and let the mixture cool for 5 minutes.
Add the eggs, one at a time, beating well with a wooden spoon after each one is added.
Continue beating with your spoon until the dough is smooth.
Drop the pastry dough into 8 equal mounds and bake at 400 degree pre-heated oven for about 30 to 35 minutes or until they are puffed and golden brown.
Cool on a counter away from drafts.
Cut the tops off of the puffs and pull out some of the soft dough from the inside so you have room for your strawberries. Throw that part away (or pop some in your mouth if you like cream puffs - I mean, gee whiz, who doesn't?
Beat whipping cream with a mixer until foamy. Gradually add the powdered sugar, beating until soft peaks form.
Fold 3/4 of the sliced strawberries into the whipped cream.
Fill each cream puff with the mixture and decorate with the remaining sliced strawberries. Replace the tops of the pastry puffs.
Strawberry Cream Cheese Pie
Everybody LOVES this pie! It is one of my favorites. It is easy to make and it makes a lot.
2 deep dish pie crusts, baked and cooled
Cream Cheese Filling:
1 (8-ounce) package of cream cheese, softened
1 can (14-ounce) of sweetened condensed milk (NOT evaporated milk)
1/3 cup of lemon juice (the bottled kind called real lemon)
1 teaspoon of vanilla
1 cup of sugar
1/4 cup of all-purpose flour
1 1/2 cup of water
1 small box of strawberry Jell-O
3 cups of sliced fresh strawberries
THIS RECIPE MAKES TWO PIES: Prepare both of your pie crusts according to the package directions and set aside to cool.
Mix the cream cheese, sweetened condensed milk, real lemon juice, and vanilla. Beat well and stick the bowl in the refrigerator while you make the glaze.
In a small saucepan, mix the sugar and flour. Slowly add the water, mixing, until the flour and sugar are dissolved. Bring to a boil and cook until the mixture looks clear.
Remove from the heat and add the box of strawberry Jell-O. Allow to cool slightly while you put your pies together.
Divide the cream cheese mixture between the two pie crusts.
Top the cream cheese mixture with the sliced strawberries. Pour the cooled strawberry glaze to cover the berries.
Refrigerate until set and serve with cool-whip topping, if you like.
I spent years trying to get THAT perfect strawberry shortcake by trying what seemed like a million recipes. I finally found a great one by trying different things. I finally got what we love. You'll love this one, too.
4 cups of sliced strawberries
1/3 cup of sugar
1/2 cup of sugar
2 tablespoons of cornstarch
1 cup of lemon-lime soft drink (Sprite or 7-Up)
1 tablespoon of lemon juice
1/2 of a small package of strawberry Jell-O (1 1/2 ounces of a 3 ounce package)
2 cups of all-purpose flour
1 tablespoon of baking powder
1/2 teaspoon of salt
3 tablespoons sugar
1 stick of butter
3/4 cup of half-and-half
whipped cream or whipped topping of your choice
Place the sliced strawberries in a bowl and sprinkle with the sugar. Cover and put in the refrigerator until you need them.
Glaze: In a medium sauce pan, whisk together the sugar, the cornstarch, and the lemon-lime soft drink. Over medium high heat, bring to a boil. Boil one minute until slightly thickened. Remove from the heat and add the lemon juice and strawberry gelatin. Set aside to cool.
Shortcakes: Preheat your oven to 425 degrees and set your rack in the middle position.
Cut butter into pieces. Mix the flour, the baking powder, the salt, and the sugar together. Using a pastry cutter or your food processor (you know that you can also use your fingers to do this part) cut the butter into the flour mixture until it resembles coarse meal. With a fork, stir in the half-and-half, just until the dough is moist. Let it stand for a minute. Lightly flour your counter and turn the dough out onto it. Fold the dough over onto itself 2 or 3 times until it holds together and is less sticky. Gently pat the dough into a 6" x 12" rectangle and cut the dough into 8 pieces. Transfer to a buttered foil-lined baking pan. Brush the tops with milk and sprinkle with sugar. Bake 10-12 minutes until golden brown.
Assembly: Cut each biscuit in half with a serrated knife. Spoon strawberries onto bottom halves. Spoon glaze over berries. Replace the top halves. Top with whipped cream.
All items can be stored in the refrigerator separately until you are ready to serve them. If it is to be served at a later time, just microwave your glaze for a minute or two to return it to a liquid state.
With love, from our house to yours.