Hey All,
The food section of the Philly Inquirer posted a recipe for Roasted Strawberries that had me at the go. Here it is:
Roasted Strawberries
(makes 6-8 servings)
2 lbs strawberries, stemmed and halved
1/4 C sugar (or to taste, depending on the sweetness of the berries)
1/4 t. salt
1 Tbs melted butter (optional)
1. Preheat the oven to 275 degrees, with a rack in the middle position
2. In a large mixing bowl, combine the strawberries, sugar, salt, and butter (if using). Using a rubber spatula, mix gently to combine. Line a baking sheet with parchment paper, and arrange strawberries in a single layer, cut side down.
3. Roast the strawberries until they are about half their original size and the juices have thickened to a syruplike consistency, about 2 hours. (Especially large strawberries may take 2 1/2 hours.) Rotate the sheet after about 1 hour to ensure even roasting.
4. Let the berries cool on baking sheet, transfer to an airtight container, and refrigerate up to one week or freeze up to six months.
Per serving (based on 8 servings w/o butter): 60 calories, 1 gram protein, 15 grams carbohydrates, 12 grams sugar, trace fat, no coleserol, 75 milligrams sodium, 2 grams dietary fiber.
I bet this would be heaven over ice cream or even just served with fried dough.
Barbara
Edit: typos
The food section of the Philly Inquirer posted a recipe for Roasted Strawberries that had me at the go. Here it is:
Roasted Strawberries
(makes 6-8 servings)
2 lbs strawberries, stemmed and halved
1/4 C sugar (or to taste, depending on the sweetness of the berries)
1/4 t. salt
1 Tbs melted butter (optional)
1. Preheat the oven to 275 degrees, with a rack in the middle position
2. In a large mixing bowl, combine the strawberries, sugar, salt, and butter (if using). Using a rubber spatula, mix gently to combine. Line a baking sheet with parchment paper, and arrange strawberries in a single layer, cut side down.
3. Roast the strawberries until they are about half their original size and the juices have thickened to a syruplike consistency, about 2 hours. (Especially large strawberries may take 2 1/2 hours.) Rotate the sheet after about 1 hour to ensure even roasting.
4. Let the berries cool on baking sheet, transfer to an airtight container, and refrigerate up to one week or freeze up to six months.
Per serving (based on 8 servings w/o butter): 60 calories, 1 gram protein, 15 grams carbohydrates, 12 grams sugar, trace fat, no coleserol, 75 milligrams sodium, 2 grams dietary fiber.
I bet this would be heaven over ice cream or even just served with fried dough.
Barbara
Edit: typos
When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.
