Wash and place fresh berries, whole or cut-up, on a parchment paper-lined cookie sheet. Freeze until frozen. Then transfer to heavy-duty freezer bags that have been labeled and dated for longer freezing.
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Filed under Taste of Home Recipes by on Sep 29th, 2011. Comment. 
Enlist your kids or grandkids to help make these not-so-scary Strawberry Spiders from Ray T. of Memphis, Tennessee. They are fun and tasty snacks!
To make two dozen, round up 96 pretzel sticks; 12 fresh strawberries; 1/2 cup chocolate chips, melted; and 48 miniature semisweet chocolate chips.
For each spider, set four pretzels parallel. Remove berry stems and cut each berry in half lengthwise. Dip cut side in melted chocolate; press onto pretzel sticks to make the spider’s body and eight
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Filed under Taste of Home Recipes by on May 30th, 2011. Comment.
Strawberry filling
3 cups sliced fresh strawberries
2 tablespoons Splenda No Calorie Sweetener, Granulated
2 teaspoons balsamic vinegar
Shortcakes
2½ cups reduced-fat biscuit mix
1/3 cup SplendaNo Calorie Sweetener, Granulated
1 cup plain fat-free yogurt
1½ teaspoons vanilla extract
Fat-free frozen whipped topping, thawed (optional)
Mint sprigs (optional)
Strawberry filling directions: Stir together strawberries, 2 tablespoons SplendaGranulated Sweetener and balsamic vinegar; let stand 1 hour, stirring occasionally.
Shortcake directions: Preheat oven to 425 degrees F.
1. Combine biscuit mix and 1/3 cup Splenda Granulated Sweetener in a large bowl.
2. Stir together yogurt and vanilla; add to dry ingredients, stirring just until moistened.
3. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Pat dough to a ½-inch thickness. Cut with a 2¼-inch round cutter, reusing dough scraps, if necessary. Place shortcakes on an ungreased baking sheet. Bake 12 to 15 minutes. Serve warm with sliced strawberries. Garnish, if desired.
Filed under Dessert by on Jan 25th, 2010. Comment.
