Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

STRAWBERRY SUNSHINE

The best way to enjoy the full riches of a home­
grown, freshly harvested berry is to eat it by
hand with a simple dip made of 1 cup of low­
fat vanilla yogurt sweetened with 4 teaspoons
of soft dark brown sugar.

Per ¼ cup serving of dip: 50 calories, 1 g fat, 1 g
saturated fat (18% calories from saturated fat), 8 g car­
bohydrate, 3 g protein, 0 g dietary fiber, 40 mg so­
dium. Exchanges: ½ Carbohydrate

STRAWBERRY JALAPEÑO



SALSA

SERVES 4

3 cups sliced fresh strawberries
1 apple, cored and chopped
1 jalapeño chile, chopped (leave the seeds in if
you like it hot)
1 tablespoon packed dark brown sugar

Combine the strawberries, apples, jalapeño, and
brown sugar. Serve immediately with cold meats.

Per serving : 73 calories, 0 g fat, 0 g saturated fat, 18 g
carbohydrate, 1 g protein, 4 g dietary fiber, 1 mg so­
dium. Exchanges: 1 Fruit

TRIFLE-STYLE SUMMER



PUDDING

Welcome to one of my childhood memories—a

combination of two great English desserts.

SERVES 10

1½ cups fresh or frozen unsweetened

raspberries

1½ cups fresh or frozen sliced rhubarb

1½ cups fresh or frozen unsweetened

strawberries, sliced

1½ cups fresh or frozen blueberries

½ cup sugar

2 packets unfl avored gelatin

3 tablespoons cold water

3 tablespoons boiling water

20 Italian ladyfi ngers (savoiardi)

For the Custard

3 tablespoons cornstarch

6 tablespoons sugar

2 cups 2% milk

1 teaspoon vanilla extract

1 cup egg substitute (or 4 egg yolks)

Combine the fruit in a large saucepan. Add the

½ cup sugar and bring just to a boil, to break

out the juice and dissolve the sugar. Set aside to

cool. Sprinkle the gelatin over the cold water in

a small bowl to soften for a few minutes. Add

the boiling water to completely dissolve the

gelatin. Stir into the berries.

Arrange 2 ladyfingers in each of 10 individ­

ual stemmed dessert glasses. Divide the berry

mixture among the glasses, with the cookies

246 • GROWING AT THE SPEED OF LIFE