Easy Strawberry Mango Smoothies

Easy Strawberry Mango Smoothies are a quick fix for a healthy afternoon pick-me-up or a quick and healthy breakfast! Made with fresh frozen fruit, almond milk, and a bit of honey, they are a delicious way to drink your way to good health! 

Yogurt Parfait with Pickled Strawberries

Florida strawberry season is coming to an end next month. But don't despair! Today, I'm going to show you how to make the most delectable pickled strawberries and save the goodness of the harvest. Then, I'm going to show you how to layer them in a gorgeous yogurt parfait! Pickling strawberries is a super simple way to extend fresh strawberries as well as give them a punch of extra flavor. Pickled strawberries are so versatile and delicious in so many things. But, I love them in this simple recipe for Yogurt Parfait with Pickled Strawberries!

Fresh Strawberry Pretzel Dessert

Fresh Strawberry Pretzel Dessert (also known as Strawberry Pretzel Salad) is a recipe we eat often in our family. It's my mom's favorite dish to bring to potlucks and family gatherings and we all love it!  I've put my own spin on her classic strawberry pretzel salad recipe with a lightened up version of the original. This strawberry pretzel jello dessert is made with fresh strawberries. Not only do I use fresh strawberries but I also use sugar free jello and reduced fat cream cheese. They all make for a yummy no bake strawberry pretzel dessert the whole family will love and you won't feel guilty about eating!

Frozen Strawberry Chocolate Yogurt Bark

Frozen Strawberry Chocolate Yogurt Bark is a delicious, wholesome treat perfect for the whole family to enjoy! Whole milk Greek yogurt is lightly sweetened then topped with fresh Florida strawberries and dark chocolate. This recipe makes a great dessert or snack!

Strawberry Swirl Coffee Cake

Fresh strawberry puree ribbons give this moist and buttery Strawberry Swirl Coffee Cake a delicious twist from ordinary coffee cake.  This strawberry coffee cake makes a great accompaniment to an afternoon cup of coffee or tea.

Mini Chocolate Covered Strawberry Heart Cakes

Mini Chocolate Covered Strawberry Heart Cakes are the perfect way to say "I love you!" this Valentine's Day!  A little labor intensive, but not hard to make and so worth it!  They start with a boxed cake mix, so most of the work is in the assembly!

Strawberries Romanoff

Strawberries Romanoff is an easy, no bake strawberry dessert recipe perfect that makes a perfect ending to any meal or to enjoy as a snack on it's own. Fresh strawberries are mixed with orange sugar and topped with a creamy sauce for a delicious spin on plain old strawberries and cream! Plus, it's a lovely strawberry dessert in a glass! Wouldn't you agree?

Easy Banana Strawberry Muffins

Tender Easy Banana Strawberry Muffins would be a terrific treat for mom this Mother's Day or anyone, any day of the year!  Fresh bananas and strawberries make this muffin moist and delicious. 

Strawberry-Rhubarb Cobbler

Fresh strawberries and fresh rhubarb....all bubbly warm under a low fat sour cream biscuit topping.  Yum!  Something about a sweet-tart syrupy sauce soaking into a warm biscuit that makes my heart skip a beat!  Strawberries are at their peak right now....sweet and delicious.  I loved the tart taste of the rhubarb married with the sweet strawberries in this dessert.

Leave your strawberry pieces larger than this if you want to see strawberries in the finished cobbler

This is a tweaked WW recipe that I will certainly make again.  The original recipe called for frozen strawberries and frozen rhubarb, but I had just picked up 4 lbs. of absolutely beautiful strawberries from Costco this past weekend....

Lovely, aren't they?

and I wanted to use them.  They were a fine substitute for frozen fruit in this recipe.  One word of caution though, leave the berries large cut or whole if you want pieces of strawberry in the dish, otherwise they just kind of melt into a liquid...which is fine...but I would have liked to have chunks of strawberries to eat with the rhubarb pieces. 

Ready to bake!

The biscuit dough is made in the food processor for easy prep.  The original recipe calls for kneading and rolling out the dough, but did not see a need for it.  I just plopped it "drop-style" down on top of the strawberry-rhubarb mixture and then sprinkled it with some raw sugar. 

A delicious dish for a cool late spring night! 

Strawberry-Rhubarb Cobbler

adapted from WW online

Servings - 8   Serving size - 1/8th of recipe   Points Plus per serving - 6 points+

Calories - 213,   Total Fat - 4.8g,   Carb. - 38.6g,   Protein - 4g,   Fiber - 2.4g

1 pound fresh strawberries, whole or large cut, stems removed ( or unsweetened, frozen, thawed for 15 minutes)

14 oz. fresh rhubarb, cut into one inch pieces ( or frozen, thawed for 15 minutes)

1/3 cup granulated sugar

3 TBSP. cornstarch

1 1/3 cup all-purpose flour

3 TBS. granulated or raw sugar, divided

3/4 tsp. baking powder

1/4 tsp. baking soda

pinch of salt

3 TBSP. unsalted butter, cold, cut into cubes

1/2 cup fat free sour cream (or full fat or light -nutrition values will change)

1/4 cup fat free milk (or full fat or light -nutrition values will change)

1.  Preheat oven to 375 degrees F.  Spray an 8" square baking dish with cooking spray.  

2. In a large bowl, combine the strawberries, rhubarb, 1/3 cup sugar and cornstarch.  Mix well.  Spoon into prepared baking dish.  

3.  In large bowl of food processor, with dough blade attached, combine the flour, 2 TBSP. sugar, baking powder, baking soda,  and salt.  Pulse once or twice to mix.  Add in the butter and run until coarse crumbs form.  

4.  Add in the sour cream and then, with processor running, pour in milk through the spout on top, and process until dough just comes together.  

5.  Drop the dough, by tablespoonfuls,  on top of the strawberry-rhubarb mixture evenly.  Sprinkle with remaining 1 TBSP. sugar.  

6.  Bake for 45 minutes, or until filling is bubbly and the top is golden brown.  Cool for 20 minutes before serving, to allow the sauce to thicken up a bit.  

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I was surprised to find that yesterday, I was left at the end of the day with 6 points+ to use up.  Trust me, that does not happen too often!  So I was in luck, that this recipe made a dessert that came out to 6 points+ a serving!   As one reviewer on the WW site said, this is like a strawberry-rhubarb pie...and she was right.  The flavors are there!  

This was my first time cooking/baking with rhubarb.  I have eaten things with it before, sure, but never actually bought it at the store and cooked with it.  I have been trying to expand my produce selections these days.  It's all part of the new lifestyle change.  I have been on a secret mission to make something with every single item available in my store in the produce section!  Have you tried something "new to you" in the produce department of your store lately?