Strawberry Desserts

May means strawberry picking time on the Delmarva Peninsula. Having grown up on a 65-acre farm, four of which were devoted to growing strawberries, I cannot celebrate Memorial Day without a strawberry dessert made with fresh strawberries. As a teenager, I was not so fond of the luscious berry as I spent the holiday picking strawberries for the local farmer's market while my friends were sunning themselves on Rehoboth Beach. Crates and crates of fresh strawberries were transported in our Ford pickup to local grocery stores and farmer's markets and what we didn't sell we had to use up in jams, preserves or lots of shortcake.

Over the years I have experimented with substituting Splenda for sugar in all my recipes calling for granulated sugar. If you are trying to save calories, by all means substitute Splenda for sugar and enjoy the same results.

STRAWBERRY SHORTCAKE

1 pint fresh strawberries

1/2 cup granulated sugar or Splenda

Bisquick Baking Mix

Cool Whip

Rinse the strawberries under running water until all sand and grit is gone. Using a paring knife, remove the crown and slice thinly. Toss with sugar or Splenda. Chill.

Prepare the shortcake using the recipe on the box of Bisquick.

Cut cooled shortcake in squares, top with strawberries and a bit of the juices.

Top with Cool Whip. Enjoy.

STRAWBERRY DAIQUIRI

1 16-oz. can frozen pink lemonade

1 1/2 cups rose wine

1/2 cup sliced fresh strawberries

1/2 cup crushed ice

Combine ingredients in blender and blend until smooth and foamy. Serve immediately.

STRAWBERRY PRETZEL SALAD

Crust:

3 cups pretzel sticks, crushed

3/4 cup melted butter

4 tablespoons sugar or Splenda

Filling:

8 oz. cream cheese, softened

1 large container Cool Whip

1 cup sugar or Splenda

Top:

1 6-oz. package strawberry gelatin

1 3/4 cup boiling water

1 quart fresh quartered strawberries with juice or 1 quart frozen strawberries in syrup

Crust: Combine pretzels, butter and sugar/Splenda and press into bottom of a 9x13-inch baking dish. Bake at 400 degrees for 8 minutes. Remove from oven and cool thoroughly.

Filling: Blend softened cream cheese, sugar/Splenda and Cool Whip. Spread over cooled crust and chill.

Top: Dissolve gelatin in boiling water, remove from heat, add strawberries, stir until thickened and pour over cream cheese layer. Refrigerate until gelatin is set.

FRESH STRAWBERRY PIE

Crust:

1 1/2 cups flour

2 tablespoons granulated sugar or Splenda

1 teaspoon salt

2 tablespoons milk

1/2 cup vegetable oil

Filling:

1 cup granulated sugar or Splenda

1 cup water

2 tablespoons cornstarch

2 tablespoons strawberry gelatin mix

1 quart fresh strawberries, washed, hulled and sliced

Cool Whip

Make the crust: Combine ingredients and press into bottom and up the sides of a 9-inch deep dish pie plate. Prick with fork. Bake 8-10 minutes at 400 degrees or until golden brown.

Prepare filling: Combine sugar/Splenda and cornstarch in saucepan. Add water, stirring over high heat until thickened. Remove from heat and stir in gelatin. Cool completely. Fold strawberries into sauce, spoon into cooled crust and refrigerate. Serve with Cool Whip.

STRAWBERRY PRESERVES

2 1/2 quarts fully ripe strawberries, hulled

7 1/2 cups sugar

1 bottle liquid fruit pectin

1/4 cup strained lemon juice

Rinse and hull berries. Follow directions that come with pectin for jelly making. Spoon into clean hot jars and seal.

OLD FASHIONED STRAWBERRY ICE CREAM

6 egg yolks

2 cups milk

1 cup granulated sugar or Splenda

1/4 teaspoon salt

1 teaspoon vanilla

2 cups heavy whipping cream

2 cups sweetened crushed strawberries

In top of double boiler, over simmering water, beat egg yolks, sugar, salt and milk with a whisk until thickened and the mixture coats a spoon. Remove from heat and cool. Stir in vanilla. to a crank-type freezer, add cooled custard, 2 cups whipping cream, and strawberries. Follow directions for freezer. Makes 1 1/2 quarts.