Not all strawberries are created equal. Nowadays they always look big red and gorgeous but they don’t always taste as they should. The best way to know if the strawberries are flavourful is to smell them! If they smell potently like they should, then you are on to something good.
Even so, if you want to make your strawberries shine and take them to a whole new level, or simply save some that weren’t all that good to start with, all you have to do is “confit” them.
The problem with Strawberries & Cream is generally that the cream is incredibly high in saturated fat and well, it isn’t something to eat everyday in all honesty. The good news is that I found a great substitute that is super creamy and sweet but has a lot less fat than the original recipe.
For the Strawberry confit:
500 gr fresh strawberries
1 lemon ( the juice)
1 tsp. sucralose (or your sweetener of choice)
For the “cream”
340 gr. Fat free Greek Yogurt
50 gr. Mascarpone cheese
Chop the strawberries in very small pieces and place them in a bowl. Squeeze the juice of one lemon, and the sweetener and heat them up in the microwave for 30 seconds. Take them out, whisk them with a fork to mix in the juices and then heat them up another 30 seconds. Leave them out to cool down and then keep them in the fridge.
To make the cream, whisk the yogurt and the mascarpone together and split into 3 to 4 portions depending if you want it as dessert, snack or light breakfast. This is a high protein non added sugar recipe so feel free to give it to the kids, awesome way to eat more fruit!