Sweet Southern Sugared Strawberries Strawberry Topping Recipes
SWEET SOUTHERN SUGARED STRAWBERRIES (STRAWBERRY TOPPING)
This is a family favorite handed down for generations. It is very basic and can be used in Strawberry shortcake, ice cream topping, cheesecake topping, pancake or waffle topping, etc. Be creative with it!
Provided by Jenn from New Orlea
Categories Breakfast
Time 1m
Yield 2-6 serving(s)
Number Of Ingredients 2
Steps:
- You will need a tupperware type container with a lid.
- First, slice as many strawberries as you would like and place them in the container.
- Then add as much sugar as you wish.
- The more sugar makes more syrup.
- I usually add enough to fully coat the strawberries.
- Now put the lid on the container and tumble the strawberries for a minute so they can get saturated in the sugar.
- Now refrigerate the container for a couple of hours, and you will have the tastiest, sweetest strawberries in their own syrup.
- (I usually leave them in the refrigerator over night).
SUGARED STRAWBERRIES
This is what I do most often with fresh strawberries. Sprinkling the sweet strawberries of late spring to early summer with just a little sugar, then letting them stand, draws out their delicious juice. They become almost an instant sauce, perfect for serving over yogurt and frozen yogurt, or to simply enjoy on their own. This is also delicious as a filling for Miniature Fresh Fruit Tarts (page 243).
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Combine the strawberries with the sugar in a serving container. Let the mixture stand for about 30 minutes before serving (if you are planning to let them stand any longer than that, cover and refrigerate). Serve in small dessert bowls or as suggested above.
- Calories: 23
- Total Fat: 0g
- Protein: 0g
- Carbohydrate: 5g
- Cholesterol: 0mg
- Sodium: 1mg
SUGARED STRAWBERRIES
This recipe and the four that follow share one basic requirement: in-season, preferably locally grown strawberries. In the event that you can't find strawberries that match that description, substitute any other berries-blackberries, blueberries, raspberries-that are at their peak. Look for strawberries that are dark red, inside and out. The sugar will juice up any strawberries and make them sweeter of course, but it cannot work miracles.
Yield makes 4 servings
Number Of Ingredients 3
Steps:
- Toss the strawberries with the sugar and let sit at room temperature for about 20 minutes, or until juicy. Serve, if you like, with whipped cream or ice cream.
SUPREME STRAWBERRY TOPPING
Can be served over ice cream, cheesecake or whatever you desire. I used splenda and it was fantastic. From: Allrecipes
Provided by gwynn
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cut about 1/3 of the strawberries in half.
- In a saucepan over medium high heat, combine strawverries, sugar and vanilla.
- Cook, stirring occasionally, until sauce thickens, about 5 minutes.
- Remove from heat.
- In a blender, puree about 1/2 of sauce, then mix back into remainder.
- Store in refrigerator.
Nutrition Facts : Calories 90.5, Fat 0.2, Sodium 0.8, Carbohydrate 22.3, Fiber 1.4, Sugar 20.1, Protein 0.5
FRESH STRAWBERRY TOPPING
Perfect for topping cheesecake, cream cheese pies, or pound cake (featured in my photo is Recipe #129886). From Fine Cooking, Spring 2002.
Provided by SharleneW
Categories Dessert
Time 2h30m
Yield 1 1/2 quarts
Number Of Ingredients 5
Steps:
- Toss berries with sugar and salt in a medium bowl. Let them stand for about 30 minutes to dissolve sugar, tossing occasionally.
- Meanwhile, process jam in food processor until smooth; transfer to small saucepan. Bring jam to simmer over medium-high heat. Cook, stirring frequently until dark and no longer frothy, about 3 minutes. Stir in lemon juice; pour over strawberries and stir to combine. Let cool, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours.
- To serve, spoon a portion of topping over each slice of cheesecake, poundcake or scoop of vanilla ice cream!
Nutrition Facts : Calories 1270.2, Fat 2, SaturatedFat 0.1, Sodium 203.4, Carbohydrate 316.1, Fiber 15.4, Sugar 237.4, Protein 5.2
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