So here’s a funny story for you. The mecca of strawberry growing is Plant City, FL., about an hour and a half away from where I grew up. Every February Plant City is host to the Florida Strawberry Festival, which is a lot like a state fair, only with a strawberry theme. Awesome, I know…
Since birth I have pretty much been a strawberry addict, eating them as much as I can, whenever I can, in whatever form I can. So needless to say I got very giddy every February when it was time for the festival! The prize of the festival was taking home an entire flat of strawberries at the end of the day. To be clear, a flat of strawberries is 12 pints, or approximately 12 lbs of strawberries.
This one year in particular, I must have been about 7 years old. It was a long day at the festival as we loaded back into the station wagon for the trek home. I climbed all the way in the back of the wagon to take a little napper and make sure our flat of strawberries stayed safe. About 45 minutes into the car trip my dad called back to me to make sure I was okay, since I had been quiet the entire trip. The story goes that my head popped up with strawberries smeared all over my face. I had eaten the ENTIRE flat of strawberries!! You would think the stomach ache I got from that episode would have solved my addiction to strawberries. Not so much.
Back to Healthy Snack Wednesday. I have gotten a few requests to bring back this series, and I am happy to oblige! It gives me a goal to have to write regularly, and that is a good thing. It also makes me research and try new healthy snacks, and who wouldn’t like that?
I attended a tapas party last weekend, and one of the attendees made a strawberry ice cream cake that was amazing, so I knew I would be making strawberry something this week! Being that 6 oz of strawberries have only 49 calories and a whooping 3 grams of fiber, I knew this was the perfect “gateway treat” to make the return to HSW.
This dessert snack is fabulous! It can satisfy any sweet tooth, while remaining as close to “just fruit” as you can get. We ate the sorbet with a nice scoop of low fat Cool Whip on the side (yes, I like Cool Whip). You can easily make this into a larger batch for entertaining, or even mix it up by using a different fruit. I think I am going to attempt Nectarine Sorbet next! And, I’m not going to lie, mix in some rum and you may have the perfect party treat!
Strawberry Sorbet Recipe
(Adapted from AllRecipes “Sweet & Silky Strawberry Sorbet“)
- 1 lb strawberries (stems removed)
- 1/4 cup sugar
- 1.5 Tbsp cornstarch
- 1.5 Tbsp water
- 3 Tbsp lemon juice
- Place strawberries in a food processor or blender and pulse until pureed
- Place strawberry puree and sugar in a sauce pan and heat until it JUST starts to boil
- Meanwhile, mix together cool water and cornstarch
- When puree begins to boil, remove from heat and stir in cornstarch mixture and lemon juice
- Place mixture into a shallow dish with a lid and put in the freezer
- Every hour, stir mixture and flatten back out. Place back in freezer
- Repeat until sorbet is frozen