Healthy Strawberry Recipes
Strawberries are quite an amazing fruit that offer countless health benefits, including maintaining a low blood sugar, while also tantalizing your taste buds! Here are some of our favorite Healthy Strawberry Recipes from sister sites that we know will be a great addition to your table this summer.
TOTAL TIME: 20 mins
YIELDS: Serves 4 (serving size: about 1 1/4 cups)
Ingredients
3 tablespoons whole buttermilk
1 ounce goat cheese, softened
1 teaspoon honey
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
4 cups spring mix
1 cup quartered strawberries
1/2 cup fresh blueberries
2 tablespoons toasted chopped walnuts
How to Make It
Combine buttermilk, goat cheese, honey, salt, and pepper in a large bowl. Add spring mix, strawberries, blueberries, and walnuts; toss.
Prep: 10 minutes
Chill: 8 hours
Total: 8 hours 10 minutes
Yield: Serves 10
Ingredients
2 cups regular (not unsweetened) almond milk
4 1/2 teaspoons granulated unflavored gelatin (2 to 3 [1/4-oz.] envelopes)
1 cup vanilla whole-milk Greek yogurt
7 cups sliced fresh strawberries
4 tablespoons honey
3 tablespoons fresh lime juice
Preparation
1. Place 1/2 cup of the milk in a medium bowl and sprinkle with gelatin; let stand 5 minutes. Bring remaining 1 1/2 cups milk to a boil in a small saucepan over high heat. Add to gelatin mixture, whisking to dissolve gelatin.
2. Process gelatin mixture, yogurt, 5 cups of the strawberries, 3 tablespoons of the honey and 2 tablespoons of the lime juice in a blender until smooth.
3. Slowly pour mixture into 10 (4-ounce) ramekins or molds. Refrigerate for 8 to 12 hours.
4. Stir together remaining 2 cups strawberries, 1 tablespoon honey and 1 tablespoon lime juice. Let stand 10 minutes. Spoon about 1 tablespoon of the berry mixture over each panna cotta; reserve remaining for another use.
Ingredients
1 1/2 cups freeze dried strawberries (such as these)
1 cup soft pitted dates
3/4 cup cashews
3 tablespoons hemp seeds (optional)
1 tablespoon honey or agave nectar
1 1/2 teaspoons pure vanilla extract
Directions
Put the freeze dried strawberries in a food processor or powerful blender and process until they turn into a powder. Add the dates, cashews, vanilla extract, and honey and process until the dates and cashews are well broken down. If the mixture sticks together when you press it in between your thumb and fingers, it’s ready. Roll the mixture into 1-inch balls. Alternatively, you can line a bread pan with parchment paper, press the mixture into the pan, and then cut it into bars. (Like I did with these Pumpkin Spice Energy Bars.) Enjoy!
Ingredients
FOR THE STRAWBERRY BARS:
1 cup old-fashioned rolled oats (gluten free if needed)
3/4 cup white whole wheat flour (or substitute all-purpose flour or 1:1 baking flour to make gluten free)
1/3 cup light brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, melted (or substitute melted coconut oil to make vegan/dairy free)
2 cups small-diced strawberries (about 10 ounces), divided
1 teaspoon cornstarch
1 tablespoon freshly squeezed lemon juice (from about 1/2 small lemon)
1 tablespoon granulated sugar, divided
FOR THE VANILLA GLAZE (OPTIONAL BUT DELICIOUS, ESPECIALLY IF YOU PREFER A SWEETER BAR):
1/2 cup powdered sugar, sifted
1/2 teaspoon pure vanilla extract
1 tablespoon milk (any kind you like)
Directions
Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.
The recipe can be doubled and baked in a 9×13-inch baking pan. The bars will be a bit thicker but will still delicious. To make them gluten free, substitute the white whole wheat flour with a 1:1 baking mix like this one.
Store leftovers in the refrigerator for up to 5 days.
To freeze, let the bars cool completely and do not glaze. Wrap tightly in plastic before placing in the freezer. Let thaw in the refrigerator and top with glaze before serving. (Bars can be frozen already glazed if needed.)
