Strawberry ideas are ripe for warm weather

April 10, 1991

Nothing says springtime like fresh strawberrys. Add this recipe, from the California Strawberry Advisory Board, to your collection of seasonal favorites.

Strawberry Yogurt Freeze

2 containers 8-ounces each lowfat strawberry yogurt

1 pint strawberries, stems removed

1 teaspoon grated orange peel, optional

Mix strawberry yogurt. Spoon into ice cube tray. Freeze until completely frozne, three to four hours. Remove cubes from tray and place in bowl of electric food processor. Process until finely chopped. Add strawberries and orange peel. Process just until almost smooth. Serve immediately or place in freezer and stir occasionally until firm enough to scoop, one to two hours.

Makes three cups, about six servings.

Flavor variations:

Strawberry-vanilla: substitute vanilla yogurt for the strawberry yogurt and omit orange peel.

Strawberry-lemon: Substitute lemon yogurt for the strawberry yogurt and omit orange peel.

The California Strawberry Advisory Board is offering a full-color recipe brochure featuring 12 fresh strawberry recipes. To order, send a check or money order for $1 to: "A Basket of Fresh Ideas," California Strawberry Advisory Board, P.O. Box 269, Watsonville, Calif., 95077.

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