Strawberry season in New England is short but sweet, typically running from mid-June through early July. During this time, local “June-bearing” strawberries are at their peak – juicy, flavorful, and naturally sweet.
Strawberries are not only delicious, but they’re also packed with nutrition. They’re a great source of vitamin C, fiber, antioxidants, and hydration, making them an easy fruit to add to meals and snacks throughout the day. Whether you enjoy them fresh, blended, or spooned over your favorite breakfast, strawberries are a simple way to bring more color and nutrients to your plate.
Here are a few quick, family-friendly recipes to help you make the most of strawberry season.
Frozen Strawberry Yogurt
- 4 cups frozen strawberries (unsweetened)
- 1 cup nonfat or low-fat vanilla yogurt
Combine frozen strawberries and yogurt in a blender or food processor. Blend until creamy, about 2 to 4 minutes.
Serve immediately or freeze in an air-tight container. Frozen leftovers will be very firm. Allow to thaw for a few minutes before using a firm spoon to serve in bowls. This recipe can also be made into popsicles by using popsicle molds to freeze the mixture.
Serves: About 3 cups, depending on portion size
Strawberry Sauce
- 1/4 cup cold water
- 1 Tablespoon cornstarch
- 1/3 cup sugar
- 4 cups sliced strawberries
In a medium saucepan, mix together water, cornstarch, sugar and 2 cups of berries. Mash berries if desired. Heat over medium heat, stirring frequently, until sauce starts to thicken. Remove from heat and stir in remaining berries. Mash if desired.
Serve over pancakes, waffles, oatmeal, or yogurt. Refrigerate leftovers. This recipe can also be made with raspberries, blackberries, blueberries or a combination of berries
Content submitted by Janyce Gately MS, RD, LDN, CHC
For personalized guidance on healthy eating and lifestyle modifications contact our dietitian Registered Dietitian, Janyce.