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Cristina Ferrare Shares Model Recipes for Healthy, Fresh Meals

Learn how to make watermelon salad, grilled lamb chops, strawberry shortcake and more

Strawberry Shortcake

Adapted from cristinaferrarecooks.com

Cristina Ferrare strawberry shortcake (Tara Donne)

Christina Ferrare, cohost of "Home & Family," suggests delicious dishes, like this strawberry dessert, for weight control and overall health. — Tara Donne

Serves 6

For the strawberry coulis:

  • 2 quarts fresh strawberries, hulled, washed and sliced
  • 1 cup fresh orange juice
  • 1 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/4 cup water

For the whipped cream:

  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract

For the shortcake:

  • 13/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons sugar
  • 1/2 stick (4 tablespoons) cold unsalted butter, cubed
  • 1/2 cup heavy cream
  • 1 cup plain yogurt
  • 2 quarts fresh strawberries, hulled, washed and sliced
  • 1 tablespoon lemon or orange zest
  • 10 to 12 fresh mint leaves

1. To make the coulis, combine the sliced strawberries, orange juice and sugar in a saucepan and bring to a boil. Cook until the sugar has melted, about 5 minutes. Strain through a wire mesh into a saucepan. Mix the cornstarch and water together until smooth. Heat the strained strawberries to medium. Add the cornstarch mixture and stir until slightly thickened. Remove from the heat and let cool to room temperature. Pour into an airtight container and place in the refrigerator to chill (the coulis should be served cold). The coulis can be made 3 days ahead.

2. To make the whipped cream, combine the whipping cream and vanilla in a mixing bowl fitted with a wire whisk. Whip until stiff peaks form. Cover with plastic wrap and refrigerate until ready to use.

3. To make the shortcakes, have all the ingredients ready. Preheat the oven to 425° F. Line a baking sheet with parchment paper.

4. In a bowl, whisk together the flour, baking powder, salt and sugar. Cut the butter into the flour mixture using a pastry blender, and keep cutting until the butter is the size of small peas.

5. Whisk the cream and yogurt together. Add it to the flour mixture and blend with a fork until the dough comes together. Do not overmix or the dough will be tough. Pat out the dough, on a lightly floured surface, into a 1-inch-thick rectangle. Using a 21/2- or 3-inch round cookie cutter, cut (do not twist) as many shortcakes as you can from the rectangle. Place the shortcakes on the baking sheet. Gently press the scraps together and cut out more shortcakes. Bake for 15 to 20 minutes. Remove from the oven and let cool for 10 minutes.

6. When ready to serve, slice the shortcakes in half horizontally and place the bottom half on a dessert plate. Pile on as many fresh sliced strawberries as you like. Pour 4 to 5 tablespoons of strawberry coulis over the top of the strawberries, sprinkle with a pinch of lemon or orange zest, add a dollop of whipped cream and some fresh mint, and top with the other half of the shortcake.

Nutrients per serving: 700 calories, 9g protein, 109g carbohydrates, 13g fiber, 29g fat (18g saturated fat), 98mg cholesterol, 471mg sodium, 191mg potassium

Next page: Learn how to make a tomato-mozzarella tower with shallot-bacon dressing. »

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