½ cup unsweetened pineapple juice
¾ cup plain low-fat yogurt
1 ½ cups frozen, unsweetened strawberries
1 teaspoon granulated sugar.
Add ingredients, in order listed, to blender. Puree at medium speed, until thick and smooth.
Yield: 2 servings.
Approximately values per serving: 140 calories, 2g fat, 1 g saturated fat, 5mg cholesterol, 65mg sodium, 27 g carbohydrate, 2 g dietary fiber, 6 g protein, 54mg vitamin C, 200mg calcium.
The best time for strawberries is March and April. Louisiana strawberries are naturally sweet and tasty, so kick off the spring season by freezing strawberries correctly and safely. Freezing is the easiest and best way to maintain nutritional quality of foods and can keep the berries tasting fresh to enjoy all year long. Strawberries do not ripen after harvest, so choose firm, ripe berries with solid red color, bright luster, and bright green caps attached. Wash berries thoroughly under running water before slicing them. After washing, discard overripe parts and diseased or moldy fruit. Trim small diseased lesions or spots from food. Rinse again if needed to remove any hull or stem. Let the berries air dry, or gently pat them dry with a paper towel. To retain the high quality of the berries, use moisture-proof freezing bags or containers. Berries freeze well with or without sugar, but texture, color, and flavor are better when packed in sugar. If planning to make preserves or jam later, freeze berries without sugar.
Strawberries are a healthy fruit to eat. They are low in fat and calories and naturally high in fiber, vitamin C, potassium, and antioxidants. Ounce for ounce, strawberries have more vitamin C than citrus fruit. Strawberries are great served for breakfast, lunch, or dinner. Check out this strawberry recipe!
The LSU AgCenter and the LSU College of Agriculture