Salad 1 1/2 c chopped baby spinach 1 1/2 c chopped romaine lettuce 3 slices prosciutto, chopped 1/2 c mandarin orange segments 1/3
c sliced strawberries 2 tbsp chopped red onion
Not exact matches
1 lb fresh
strawberries,
sliced 1/4
c + 3 tbsp sugar, divided 2 containers (6 oz each) fat - free Greek - style yogurt, divided 1
c + 2 tbsp all - purpose flour 1/4
c + 2 tbsp whole wheat flour 2 1/4 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 3 tbsp chilled unsalted butter, cut in 1/4» pieces 3/4 tsp vanilla extract
Filling 2
c strawberries,
sliced 1 banana,
sliced 2 tsp sugar 1/2 tsp vanilla extract 4 tbsp chocolate hazelnut spread, such as Nutella, warmed
1/2
c loose - pack mixed frozen berries or
strawberries 1/2
c canned crushed pineapple in juice 1/2
c plain yogurt 1/2
c sliced ripe banana 1/2
c orange juice
Frosting: 2 8 - oz packages of cream cheese, room temperature 1
c (2 sticks) unsalted butter, room temperature 4
c powdered sugar 1/2
c seedless
strawberry jam 3/4
c chilled heavy whipping cream Cake: 3
c cake flour 3/4 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 3
c sugar 1
c (2 sticks) unsalted butter, room temperature 7 large eggs 2 T vanilla extract 1
c sour cream 6 T plus 1/3
c seedless
strawberry jam 2 1/4 lbs
strawberries, hulled,
sliced (about 6 cups), divided For the frosting, beat cream cheese and butter in a large bowl until smooth.
With the diversity of vitamin
C sources, there is a way of working it into every meal, whether this means
slicing strawberries on your cereal, squeezing lemon over fish, or serving up mashed potatoes as a side dish.