berry tart

 

Shortbread crust

	2¼	cups plus 2 tablespoons all-purpose flour
		Pinch of salt
	½	cup (firmly packed) light brown sugar
	1	cup (2 sticks) cold unsalted butter, cut into tablespoon-sized slices
	2	tsp. almond extract
	3 to 4	Tbsp. water

Mascarpone filling

	8	oz. mascarpone
	3	Tbsp. confectioners’ sugar
		Finely grated zest of 1 lemon

Berry topping

	1	pt. fresh blueberries, rinse and strain/remove excess water
	1	pt. fresh raspberries, rinse and strain/remove excess water
		Confectioners’ sugar for dusting

Steps

1. Preheat the oven to 350 degrees, with the rack in the center position. Line a 12-inch springform pan (or round pan of your choice) with foil to press the dough into the bottom.
2. Make the crust: Place the flour, salt, and brown sugar in the bowl of a food processor fitted with the metal blade. Pulse a few times to mix. Add the butter and almond extract to the work bowl and process for about 30 seconds, adding just enough water to make a soft dough.
3. Gather the dough into a ball and place it on the springfoam pan. Dust lightly with flour, then cover with a sheet of plastic wrap. Use the palms of your hands to press it into a 12-inch disk.
4. Bake for about 30 to 35 minutes, or until lightly browned. Allow the crust to cool on a wire rack before filling.
5. Fill the tart: Mix the mascarpone, 3 tablespoons of the confectioners’ sugar, and the zest in a small bowl just to combine. Spread over the cooled crust. Scatter the berries over the filling, and just before serving, dust with confectioners’ sugar.

❇This is a great 4th of July recipe.  You can change the raspberries with strawberries or just use one fruit if needed.  You can also just use strawberries or raspberries for a great Valentine's Day or Christmas tart.  Change the fruit to make it fit any occasion in any season of the year.  This is also great for any picnic or backyard get together.

strawberry italian cream soda

• 3 tablespoons (1-1/2 oz.) Strawberry Syrup
• 3 tablespoons (1-1/2 oz.) heavy cream or half & half
• 1 cup ice
• 12 oz seltzer water (or your favorite carbonated water) , chilled
• 1 serving whipped cream

1. Stir together strawberry syrup and cream in 12 oz glass.
   
2. Add ice.
   
3. Fill glass with seltzer; stir. Garnish with whipped cream. Serve immediately.

strawberry pistachio quinoa pudding

• 3 cups whole milk
• 2 teaspoons vanilla or one vanilla bean
• 1/4 cup sugar
• pinch of salt
• 1/4 cup water

• 1/6 teaspoon cinnamon
• 1 cup quinoa
• a few diced strawberries
• chopped pistachios

1. Place the quinoa in a strainer and rinse with cold water for a few seconds.
2. Combine the milk, water, sugar, salt, cinnamon and vanilla in a medium saucepan and bring to a simmer. Add the quinoa and stir. Reduce heat to medium low, partially cover and cook for about 30 minutes stirring every few minutes. If skin starts to form across top of milk, just stir it back in.
3. Remove from heat and let cool to room temperature or cold in the fridge. Spoon pudding into bowls and top with chopped strawberries and pistachios.

breakfast juice ~ non alcoholic

• 1  medium frozen sliced banana
• 1  cup frozen strawberries
• 1/4  cup orange juice concentrate, undiluted
• 1 1/2  cups  fat-free milk
• 1/4  teaspoon  almond extract

Process all ingredients in a blender until smooth. Serve immediately.

pinky

8 oz Crystal Light Strawberry Kiwi
1.5 oz Shot Vodka
1 Lime Wedge

Fill glass with ice, add shot or shot 1/2 vodka, fill remainder of glass with Strawberry Kiwi Crystal Light. Squeeze lime into glass and garnish with lime wedge.