FROZEN STRAWBERRY PUREE RECIPES

Steps:

• Wash, dry, and stem berries.
• Place in food processor or blender.
• Process until liquid with pulp.
• If desired or needed, sweeten with sugar or honey.
• Use as a topping or in recipes calling for puree.
• Note: 1 pint berries will yield about 1 1/2 cups puree.
• Frozen berries can be used the same way, thaw for about 15 minutes before processing.
• Note: 1 pound package of frozen berries will yield about 2 cups puree.

Steps:

• Preheat oven to 350°. In a small bowl, combine the first four ingredients. Place in a 15x10x1-in. baking pan. Bake until golden brown, 18-20 minutes, stirring occasionally; cool on a wire rack. Set aside 1/3 cup for topping; sprinkle remaining nut mixture into a lightly greased 13x9-in. dish., In a large saucepan, combine the egg whites, 1 tablespoon sugar, water and cream of tartar over low heat. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed until mixture reaches 160°. Pour into a large bowl. Add strawberries, lemon juice and remaining sugar; beat on high for 8 minutes or until light and fluffy., In another large bowl, beat cream until stiff peaks form. Fold into strawberry mixture. Transfer to prepared dish; sprinkle with the reserved nut mixture. Cover and freeze for 6 hours or overnight.