The first local strawberries just arrived at my grocery store! A few years ago, I might have have picked up a basket and headed straight home to make a big pie or a batch of shortcakes. And while I still enjoy the occasional rich treat, I'm making my strawberry desserts lighter and fresher these days. This week I'm offering up three of my favorite low-cal strawberry desserts.
Instant Strawberry Ice Cream
Makes a generous 3 cups, serving 6
You can serve this ice cream straight from the blender, soft-serve style, or put it in the freezer for a few minutes, to set. Instead of using heavy cream, I keep things light with evaporated milk, which offers all the benefits of cream with half the calories. And because evaporated milk is less rich, it allows the strawberry flavor to really shine. Although I haven't given up sugar, I'm using less of it. Here I sweeten the strawberries with agave, a natural sweetener with a low glycemic index, which prevents the usual sharp rise and fall in blood sugar. When strawberries aren't in season, simply buy frozen strawberries. Garnish this light, frozen treat with extra sliced strawberries if you like. If you don't want to use agave, substitute an equal amount of sugar.
- 1 pound fresh strawberries, hulled, halved if large and frozen
- 1/2 cup agave
- 3/4 cup evaporated milk
Place berries in a blender and add the agave and the evaporated milk. Thoroughly blend on the highest setting, stopping and stirring the mixture 3 or 4 times to evenly process, so the ice cream is smooth with small bits of strawberries. Transfer to a shallow pan and freeze to a scoopable texture, for about 1 hour.