The Rural Voice, 2001-06, Page 42RURAL LIVING
Enjoy strawberries from morn to night
Selected by Bonnie Gropp
You can't get enough of the sweet
taste of strawberries. The season is
here so from jams to dessert here are
ways to enjoy the great taste from
morning until night.
STRAWBERRY PIE WITH
MERINGUE CRUST
2 egg whites
dash cream of tartar •
1/4 cup (50 mL) sugar
1 package sugar -free vanilla
instant pudding and pie filling
1 cup (250 mL) skim milk
1 cup (250 mL) thawed frozen
whipped topping
1 pint (500 mL) strawberries.
sliced
1/2 cup (125 mL) thawed frozen
whipped topping (for garnish)
Heat oven to 275°F (140°C).
Spray a 22.5 cm (9 inch) pie plate
with non-stick spray. Beat egg whites
and cream of tartar in medium bowl
until foamy. Beat in sugar 1 tbsp (15
mL) at a time; continue beating until
stiff and glossy. Do not overbeat.
Spread mixture evenly on bottom
and halfway up side of pie plate.
Bake 40 min. Turn off oven; leave
meringue in oven with door closed
for 1 hour.
Finish cooling meringue at room
temperature.
Beat pudding and pie filling (dry)
and skim milk about 45 seconds, fold
in 1 cup (250 mL) whipped topping.
Layer half of the pudding mixture
and half of the strawberries in crust;
repeat.
Cover loosely and refrigerate until
firm, at least 1 hour but no longer
than 8 hours. Run knife around edge
to loosen crust. Top each serving
with remaining whipped topping.
Refrigerate remaining pie.
FRESH BERRY PAVLOVA
1 cup (250 mL) granulated sugar
4 tsp (20 mL) cornstarch
1/4 tsp (1 mL) salt
4 egg whites, at room temperature
2 tsp (10 mL) white vinegar
2 tsp (10 mL) raspberry schnapps
or 1/2 tsp (2 mL) almond extract
Line base of 9 inch (23 cm)
38 THE RURAL VOICE
Sweet and juicy Ontario strawberries are spooned on a colada flavoured
cheesecake to make this a summer treat that'll have dessert fans craving for
seconds.
springform pan with 12 inch circle of
baking parchment or foil, shiny side
down. Tuck under edges of
parchment or foil.
Combine 2 tbsp (25 mL) of the
sugar with cornstarch and salt; set
aside. In large bowl, beat egg whites
at medium speed until a mass of fine
bubbles forms. Add vinegar and beat
at medium speed until soft, moist
peaks form when beaters are lifted
(the tips of peaks should droop
down.)
Gradually beat in remaining sugar,
adding it in fine, steady stream.
Increase speed and beat until
meringue is stiff enough to hold ridge
marks from beaters and is glossy.
Fold in cornstarch mixture, then
schnapps.
TUrn meringue out onto prepared
pan. With spatula or back of large
metal spoon, and keeping just within
edge of pan, shape meringue into
circle, indenting middle and leaving
sides about 2 in. (5 cm) in height and
width. Slide onto baking sheet. Bake
at centre of 250°F (120°C) oven for 2
to 2 1/2 hours or until firm and dry.
Cool completely on cake rack before
removing from pan. Carefully peel
off paper. If making ahead, allow to
cool for 3-4 hours then store in
airtight container.
Filling:
1 cup (250 mL) strawberries,
halved
1 cup (250 mL) raspberries
1 cup (250mL) blueberries
1 cup (250 mL) whipping cream
1 tbsp (15 mL) raspberry schnapps
or 1 tsp (5 mL) vanilla
fruit sugar
Whip cream until stiff; fold in
schnapps. Just before serving, fill
pavlova centre with cream. Arrange
strawberries around edge of cream.
Scatter raspberries and blueberries
over cream. Sift a light dusting of
fruit sugar over berries.
STRAWBERRY CORDIAL
5 cups (1.25 L) strawberries,
sliced
2 tbsp (25 mL) lemon juice
1 cup (250 mL) granulated sugar
In large microwaveable bowl,
crush strawberries. Microwave at
IMIINI