The Ezine For Every Strawberry Lover!

Issue #57

Happy Easter to Everyone!

I hope you are enjoying the time with your family. We will have friends over tonight (family get-together was yesterday), and I'm planning to do this fantastic Strawberry Cobbler recipe.

It is a wonderful dessert and low fat dish at the same time. Can you imagine anything better?

Strawberry Rhubarb Cobbler

Ingredients

• 1 cup (250g) fresh Strawberries
• 3 stalks rhubarb
• 1/2 cup (125g) brown sugar
• 1/2 cup (125g) water
• 2 teaspoons lemon juice
• 1 1/2 cups (375g)low fat bisquick
• 1/2 cup (125ml) skim milk
• 1/3 cup (75g) sugar
• 8 ounces (250ml) cool whip - Lite

Makes 8 servings

Directions

Clean and hull strawberries, cut into quarts. Wash rhubarb and cut into small pieces.

Place rhubarb, strawberries, water, brown sugar and lemon juice in a large pan with a tight fitting cover, heat on medium just until it begins to boil.

In the meantime mix bisquick and milk with a fork until you get a soft dough.

Slowly add bisquick dough to the boiling fruit. Keep cooking on medium for 10 minutes uncovered.

Cover and cook for another 10 minutes. Pour into a large serving dish all at once, cool, cover with cool whip and a few whole strawberries for decoration.

Enjoy!

Nutritional Information per serving

• cal: 276
• fat: 2g
• protein: 3g
• carbs: 57g
• cholesterol: 1mg
• sodium: 219mg

Strawberries bought in the supermarket often have a tasteless white core.

To quickly remove both the core and the leafy stem end, push a plastic drinking straw up through the bottom of the strawberry.