STRAWBERRY KIWI RECIPE RECIPES

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KIWI SMOOTHIES RECIPE: HOW TO MAKE IT - TASTE OF HOME



Kiwi Smoothies Recipe: How to Make It - Taste of Home image

These fresh-flavored smoothies can start a day out right or perk up an afternoon. My daughter, Hailey, created the recipe, and we all love it. —Cindy Reams, Philipsburg, Pennsylvania

Provided by Taste of Home

Categories     Snacks

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 7

3 kiwifruit, peeled and cut into chunks
2 medium ripe bananas, cut into 4 pieces and frozen
1 cup frozen blueberries
1 cup fat-free plain yogurt
3 tablespoons honey
1/4 teaspoon almond extract, optional
1-1/2 cups crushed ice

Steps:

  • In a blender, combine the fruit, yogurt, honey and extract if desired ; cover and process until combined. Add ice; cover and process until blended. Stir if necessary. Pour into chilled glasses; serve immediately.

Nutrition Facts : Calories 196 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 48mg sodium, CarbohydrateContent 46g carbohydrate (37g sugars, FiberContent 5g fiber), ProteinContent 5g protein.

STRAWBERRY JAM (PECTIN ADDED) RECIPE - FOOD.COM



Strawberry Jam (Pectin Added) Recipe - Food.com image

This recipes is from the Ball Blue Book. The only thing I did differently is to add lemon zest. It's really refreshing, because the lemon zest/juice keeps it from being overly sweet. This is one of my favorite jams that I make each year.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8 1/2 pints

Number Of Ingredients 5

2 quarts strawberries
1 (1 3/4 ounce) package dry pectin
1/4 cup lemon juice
1 lemon, zest of, finely grated
7 cups sugar

Steps:

  • Wash strawberries; drain.
  • Remove Stems.
  • Crush strawberries on layer at a time. (I use a potato masher for this.).
  • Combine strawberries, powdered pectin, lemon juice, and lemon zest in a large saucepot.
  • Bring to a boil, stirring occasionally.
  • Add sugar, stirring until dissolved. Return to a rolling boil.
  • Boil hard 1 minute, stirring constantly.
  • Remove from heat, and skim foam if necessary.
  • Ladle into hot, sterilized jars, leaving 1/4 inch head space.
  • Adjust 2-piece caps. Process 10 minutes in a boiling water canner.

Nutrition Facts : Calories 748.1, FatContent 0.5, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 14.1, CarbohydrateContent 192.9, FiberContent 3.6, SugarContent 182.1, ProteinContent 1.1

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