Recipe of the Month

Spring Strawberries

Spring is finally here! Along with warmer temperatures, the return of migratory birds, and the emergence of new plants, spring ushers in a new season of fresh produce.

Strawberries, a fruit commonly associated with spring harvest, are a wonderful inclusion into a spring menu. These heart-shaped fruits not only provide a hefty amount of antioxidants, but are also a fantastic source of Vitamin C. Additionally, they have a low glycemic impact, minimally impacting the blood sugar levels of the consumer. For diabetics, this is wonderful news! Some recent studies have also indicated that the consumption of strawberries plays a positive role in promoting excellent cardiovascular and cognitive health.

For all of these reasons, and for the burst of fresh flavor that they provide, consider trying a chilled strawberry soup. This innovative use of the fruit not only is delicious, but is easy to prepare. It should be prepared at least several hours in advance, so that the flavors have a chance to meld.

Happy Spring!

Chilled Strawberry Soup

Serves 8 – 10


Ingredients:

  • 1 pound fresh strawberries, hulled
  • 1 quart plain yogurt
  • ½ cup honey
  • ½ cup orange juice
  • ½ bottle sparkling apple cider

Directions:

  1. Place the strawberries, yogurt, honey and orange juice in a blender. Puree until smooth.
  2. Cover and refrigerate the soup overnight.
  3. Just before serving, whisk in the sparkling cider.

*Recipe adapted from Vegetarian Times


Contact

Marybeth Mitcham
Nutrition, Food Safety, and Healthy Living Educator
mem467@cornell.edu
518-623-3291 or 668-4881

Last updated April 11, 2018