24-Hour Crisis Hotline: (877)SAFEGBC or (877)723-3422 Mental Health & Substance Abuse Issues

6502 Nursery Drive, Suite 100
Victoria, TX 77904

Basic InformationLatest News
Health Tip: Which Foods to WashPoor Diet Might Raise Your Cancer RiskEating to Reach Health GoalsTry This Whole-Grain Lemony Quick BreadHealth Tip: Effects of Too Much ProteinHealthy Food May Boost MoodMelons Are Powerhouses in Taste, NutritionThe Top 5 Veggies to Add to Your DietSugary Drinks and Fruit Juice May Increase Risk of Early DeathEssentials for Growing Tasty Herbs on Your WindowsillAre Diets High in Processed Foods a Recipe for Obesity?The Top 5 Fruits to Add to Your DietLow-Fat Diet Could Be a Weapon Against Breast CancerThe Handy Tool for Healthy ChipsNot All Sugars Are Created EqualBrighten Your Breakfast With a Lighter Blueberry MuffinAHA News: This May Be Why Slashing Salt Lowers Blood PressureHow to Cook With Luscious LentilsBody Adapts, Recovers From Occasional 'Pigging Out,' Study FindsHomemade Mayonnaise Made EasyHow Much Protein Do You Need for Weight Loss and Muscle Growth?Drinking and Your Health: A Reality CheckHealth Tip: Drink Enough WaterAHA News: Could Adding Minerals to Drinking Water Fight High Blood Pressure?A Tasty Twist on Pasta and PestoAs Finals Draw Near, College Kids' Diets WorsenA Heart-Healthy Prescription for America's Food SystemDiet Sodas May Not Help Kids Cut CaloriesCould You Be Short on Vitamin B12?An Expert's Guide to Healthier Grocery ShoppingA Celebration Salad Fit for a Queen or KingYoung Adults Flocking to Energy DrinksMeal Swaps That Save 200 CaloriesHow to Make a Powerhouse SmoothieBetter Food Assistance Programs Might Lower Childhood Obesity RatesHealth Tip: Protein For VegansGinger: A Flavorful and Healing RootCould Common Food Preservative Make People Fat?E. Coli Outbreak Tied to Ground Beef Expands to 10 StatesDo-It-Yourself Veggie NoodlesThe Benefits of an Anti-Inflammatory DietVeggies, Fruits and Grains Keep Your Heart PumpingSkipping Breakfast Could Be a Bad Move for Your HeartMany U.S. Kids Don't Drink Enough Water, and Obesity May Be the ResultAsparagus: A Tasty Spring Veggie That Boosts Gut HealthFennel: A Food Lover's Dream IngredientNew Evidence That Veggies Beat Steak for Heart Health4 Superfoods to Put on Your Menu Today'Added Sugars' Label on Foods Could Save Many LivesEasy, Delicious Recipes From Your Blender
Questions and AnswersLinks
Related Topics

Wellness and Personal Development

Enjoy These Sweet Strawberry Treats Without Guilt

HealthDay News
by By Len Canter
HealthDay Reporter
Updated: Mar 27th 2019

new article illustration

WEDNESDAY, March 27, 2019 (HealthDay News) -- Berries are nature's natural sweetener and they come loaded with benefits. Fiber, vitamins and antioxidants sweeten the deal.

Fresh strawberries are a plentiful spring and summer fruit, so load up on them at the farmer's market. One cup contains 100 percent of your daily vitamin C needs and has just 46 calories.

Here are two great ways to turn a basket of berries into sweets. The first is a simple, low-sugar refrigerator jam that you can use in many ways, from a tasty topping for toast to a sweetener in smoothies.

Low-Sugar Strawberry Jam

  • 4 tablespoons cold water
  • 1-1/2 teaspoons unflavored gelatin
  • 1 pound strawberries, chopped
  • 1 tablespoon honey

Place two tablespoons of cold water in a small bowl. Sprinkle the gelatin over the surface; do not stir. Set aside to soften.

Meanwhile, place the strawberries in a heavy saucepan, along with the other two tablespoons of water. Bring to a boil, reduce heat and simmer until berries are softened, about five minutes. Stir in the gelatin and the honey. Chill at least one hour before serving.

Yield: About 2 cups

A fresh trifle is a tasty way to showcase seasonal berries, but most traditional recipes are heavy in fat and sugar, mostly from the lemon curd. By lightening up homemade curd and using yogurt instead of cake layers, this dessert is guilt-free.

Strawberry Trifle

  • 2 large lemons, zested and juiced
  • 1/4 cup sugar or sugar substitute
  • 3 large eggs
  • 3 tablespoons butter, cut into bits
  • 4 cups assorted berries, stemmed and halved
  • 2 cups plain 2 percent Greek yogurt

Whisk the lemon juice and zest, sugar and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick and clings to the whisk, about six minutes.

Transfer lemon curd to a bowl and press a piece of plastic wrap on the surface to prevent a skin from forming. Chill in the fridge until cold, at least 60 minutes.

When chilled, layer half the curd in the bottom of a glass bowl. Add a third of the berries, then top with 1 cup of the yogurt. Repeat with layers of curd, berries and yogurt and finally top with a layer of berries. Cover with plastic wrap and chill at least 60 minutes before serving.

Yield: 8 servings

More information

The U.S. Department of Agriculture has more on strawberries, including recipes and even growing tips.