Today
is National Strawberries & Cream Day, which works out perfectly for us. Ya
see we love strawberries, we love cream and with the temperature reaching 80
before 10:00am we know its going to be a long hot day, so what better to eat to
keep yourself cool?
Strawberries
(which aren’t hard to grow in your own backyard) are healthy for you, loaded
with vitamins, minerals, healthy lipids and amino acids. Strawberries also
contain the naturally produced chemical fisetin, an antioxidant that helps
prevent kidney failure, resulting from diabetes as well as has been used in
Alzheimer’s Disease studies.
You
can either make the cream yourself (recipe below) or go and buy some Cool Whip
at the store and keep it moving. Regardless of whatever method you choose to
get your cream, make sure that you buy only fresh Strawberries, nothing would
ruin your dish faster than a bag of frozen Strawberries.
You
will need a pint or two of fresh Strawberries, washed thoroughly, tops removed
and sliced (or you can hull them and fill the centers with fresh cream if you
have a piping bag.)
Once
you make the cream, simply apply as much as you desire onto the top of the
freshly sliced berries and have at them.
Fresh Whipped Cream
Ingredients:
1 cup Heavy Whipping Cream
3 TBS Confectioners Sugar
½ tsp Vanilla Extract
Directions:
Place
your mixing bowl in the fridge for about 10 to 15 minutes prior to making the
cream, it will hold the cream together better once whipped
Now
in the chilled bowl, begin to beat the cream until it starts to thicken.
Once
it begins to thicken add the sugar and vanilla and beat until soft peaks form.
Store
in the refrigerator until ready to use, after using if any is left over, store
in a bowl covered with plastic wrap in the fridge.
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