Strawberries Soon!


1 (8 oz.) carton strawberry yogurt

1 (8 oz.) whipped topping

1 pt. strawberries, sliced

1 baked angel food cake, cubed

In large serving bowl mix together yogurt, strawberries and whipped topping. Add cake cubes and stir. Refrigerate for 2 hours. Makes 6 servings. (from Gooseberry Patch)


20 oz. frozen strawberries, unsweetened, thawed

1 Tbsp. unflavored gelatin

12 (3 oz.) paper cups

12 pkgs. Equal sugar substitute

12 wooden sticks

16 oz. plain lowfat yogurt

Drain strawberries. Place liquid in saucepan and sprinkle with gelatin. Cook over low heat, stirring occasionally until gelatin dissolves. Add sugar substitute to yogurt. Mix strawberries, yogurt and gelatin mixture in a blender until smooth. Place paper cups on a tray or baking pan. Fill with blended mixture and cover cups with a sheet of aluminum foil. Insert a wooden stick by making a slit in foil over the center of each cup. Freeze popsicles until firm. Run warm water on outside of each cup to loosen each popsicle from cup. Makes 12 popsicles. (from Nancy’s Kitchen)


1 roll sugar cookies dough

1/4 c. sugar

2 (8 oz.) pkgs. cream cheese

2 eggs

1 c. strawberry ice cream topping

Fresh berries

1 (16 oz.) carton whipped topping

4-6 drops red food coloring

Press dough into ungreased 13×9” baking pan. Beat cream cheese, sugar and 3/4 c. strawberry topping well. Add eggs and beat 2 minutes or until well blended and creamy. Spread on crust. Bake 30-35 minutes in preheated 350° oven. Cool 1 hour. The center will slightly sink as it cools. Mix whipped topping, red coloring and remaining strawberry topping; spread over cooled cheese layer. Chill 2 hours. Cut in rows of 6×3” and garnish each with fresh berries.


1 c. sliced fresh strawberries

1/4 c. sour cream

1 Tbsp. sugar

1/4 tsp. vanilla extract

1/2 c. heavy whipping cream

Assorted fresh fruit

In blender combine strawberries, sour cream, sugar and vanilla. Cover and process until smooth. In small mixing bowl beat cream until stiff peaks form. Fold into strawberry mixture. Cover and refrigerate for at least 1 hour. Serve with fruit. Makes 1 1/2 cups.


1 pint fresh strawberries

1 c. whipping cream

1 (3 1/2 oz) can flaked coconut, toasted

1 (9”) baked pie shell

3 Tbsp. sugar

Wash and slice fresh strawberries; set aside. Beat whipping cream with sugar until soft peaks form. Fold in toasted coconut and berries. Spoon into baked pie shell. Refrigerate 3-4 hours before serving. Garnish with whole strawberries.


1/2 lb. spaghetti, uncooked

1 lb. lean ground beef

1 small onion, chopped

1 c. water

1 ( 1 1/4 oz) pkg. taco

1 c. frozen corn

1 c. shredded lettuce

1/2 c. thick ‘n chunky salsa

1/4 c. sour cream

1 c. shredded 4 cheese  w/ touch of Philadelphia

Cook spaghetti as directed on pkg., omitting salt. Brown meat with onions in large skillet. Stir in seasoning mix, water, corn and salsa. Bring to boil; cover. Simmer on medium-low heat 3 minutes or until heated through, stirring occasionally. Drain spaghetti; place in large bowl. Add meat sauce; mix lightly. Top with lettuce, cheese and sour cream. Makes 4 (2-cup) servings.(Optional: Top with chopped tomatoes, chopped avocados or crushed tortilla chips before serving.) (from Kraft Foods)


1/4 c. salad oil

1/4 c. cider vinegar

2-3 c. cooked diced chicken

2 c. cooked rice

1 c. pineapple tidbits, drained

1 c. chopped celery

1 c. mandarin orange sections, drained

1/2 c. salted peanuts

1/2 c. chopped parsley

1/2 c. raisins

Salt and pepper

1/2 c. chopped fresh cilantro

1 c. snow peas, lightly cooked

In large salad bowl whisk oil and vinegar together. Add remaining ingredients and toss until well mixed. Cover and refrigerate for about 4 hours or until well chilled. Makes 6-8 servings. (Optional: Pecans and/or unsalted sunflower seeds instead of salted peanuts. Add diced carrots and sweet onion. Cook chicken in chicken broth with lots of herbs and spices. Add dried cranberries and dark grapes instead of raisins.)