Strawberry picking season wraps up – don’t miss out!

Make your way to the Cappeny Estates just outside Ballito this Saturday for the last of the strawberry picking this season.

The picking will run from 9am until 3pm, or until the fields are picked clean.

With a picking fee of only R65 per adult (approximately 500g strawberries) and R45 per child aged 5 and under (approximately 300g strawberries), you won’t want to miss out!

But what does one do with so many strawberries?

Here are a few recipes to help you take those strawberries the extra mile:

Strawberry Cream Cheese Bread

Ingredients:

1⁄2 cup butter, softened,

1 cup sugar,

1 (85g) cream cheese, softened,

2 eggs,

1 teaspoon vanilla extract,

2 cups flour, 2

teaspoons baking powder,

1⁄2 teaspoon baking soda,

1⁄2 teaspoon salt,

1⁄2 cup milk (half ‘n half),

1 1⁄2 cups strawberries, chopped,

1⁄2 cup finely chopped pecans (optional).

Directions:

• With an electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.
• In a separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add half ‘n half and only stir just to blend – do not over-stir!
• Drain strawberries and blot dry. Carefully just fold in strawberries and nuts. Dough mixture will be thick.
• Grease and flour a 9×5 inch loaf pan. Bake in a 175 degree oven for 50 to 60 minutes. Let bread mellow for one day and then serve.

No Bake Strawberry Cheesecake Tarts (Light)

Ingredients: 

1⁄2 cup low-fat plain yogurt,

4 packaged miniature graham cracker pie crusts,

1 egg white, beaten,

3 1⁄2 cups low fat cottage cheese,

1⁄4 cup sugar or 1⁄4 cup sugar substitute,

3⁄4 teaspoon vanilla,

1⁄8 teaspoon cinnamon,

1⁄2 cup sliced strawberry,

2 tablespoons strawberry all-fruit spread.

Directions: 

• Place the yogurt in a yogurt strainer or a mesh strainer lined with a paper coffee filter, place in refrigerator and allow to drain for several hours or overnight.
• Preheat oven to 190 degrees, lightly brush the tart shells with egg white and bake for 5 minutes, cool completely.
• In a blender container, combine the cottage cheese, drained yogurt, sweetner, vanilla and cinnamon.
• Divide evenly into the tart shells, place in refrigerator and allow to set for 2 to 3 hours.
• Place the fruit spread in a small microwave safe bowl and warm; mix the sliced strawberries and fruit spread, cover and refrigerator.
• When ready to serve, spoon the strawberry mixture on top of the tarts and enjoy.

 

Dessert Crepes with Strawberry Cream Filling

Ingredients: 

Strawberry Cream

2 cups sliced strawberries,

1⁄4 cup sugar,

1 (225g) package cream cheese, softened,

1⁄4 cup powdered sugar

Dessert Crepes

2 tablespoons sugar,

1⁄2 teaspoon vanilla,

4 eggs,

1 1⁄3 cups milk,

2 tablespoons oil or 2 tablespoons melted butter,

1 cup flour,

1⁄2 teaspoon salt

Directions:

To make strawberry cream:

• Combine the strawberries and sugar and chill, anywhere from an hour to overnight.
• Drain excess water from strawberries and sugar.
• In mixing bowl blend cream cheese and powdered sugar until smooth.
• Stir in reserved strawberries.

To make dessert crepes:

• Beat eggs; add remaining ingredients (batter can be refrigerated up to 2 hours).
• Heat pan over med-high heat (you can use an actual crepe pan, but I just use a small frying pan).
• When a few drops of water sprinkled on the pan bounces is about the right temperature.
• Pour about 1/8 C of batter into pan, tilting to spread evenly.
• When the crepe has turned a light brown color you may or may not want to turn to brown other side.
• Turn to brown other side if batter has not set.
• Fill crepes with strawberry cream.
• May serve immedietly or chills well in the refrigerator (up to 2 days).
• Before serving I usually sprinkle a little extra powdered sugar on the crepes.

 

For more information about the strawberry picking, call 032-8151168.

 

>>> Need some ideas for things to do? Check out Holiday Vibes.

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