Bill Johnson answers:

What about chocolate covered strawberries. Yum!!!!!
OR

Super Easy Strawberry Pie

Ingredients

1 pound strawberries
1/4 cup vegan strawberry glaze
1 vegan graham cracker pie crust
powdered sugar or whipped topping, to taste

Directions:

1) Preheat oven and bake pie crust till golden, following directions on package.

2) Chop up each strawberry into quarters. Put strawberries in a large bowl and mix in strawberry glaze. Stir to coat strawberries completely.

3) Place coated strawberries in your cooked pie crust and refrigerate pie for at least an hour. Serve pie slices with a sprinkle of powdered sugar or whipped topping.

Makes: 1 pie, Preparation time: 5 minutes, Cooking time: 5 minutes

Strawberry Fudge Cheese Cake

Ingredients

1 graham cracker pie crust
16 oz. Vegan cream cheese
1/3 cup sugar
4 eggs
1 teaspoon vanilla
juice of 1 lemon
strawberries
fudge

Directions:

For the filling, combine cream cheese, sugar, eggs, vanilla, and lemon juice, and blend until creamy and smooth. Then, pour into the pie crust. Bake at 375 degrees for about 25 to 30 minutes, or until set. Let cool, and place in the refrigerator and chill for about 6 hours or more.. Until nice and cool.

Topping: Melt the chocolate in the microwave for about 20 seconds. Pour on the cheese cake and then add strawberries.

Serves: 8-10

Preparation time: Depends how fast you are in the kitchen

Strawberry Cobbler!

Ingredients
8 cups frozen strawberries
1 1/4 cup sugar
1 teaspoon lemon juice
1/4 cup flour (I like whole wheat the best)
1 cup flour
1/4 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
7 tablespoons of butter
2/3 cup milk mixed with 1 teaspoon of lemon juice

Directions:

Preheat oven to 375 degrees F

For the filling:

Mix the 1/4 cup of flour with the berries, the 1 1/4 cup sugar, and the lemon juice directly into a baking dish (I use a 9×13) Let stand while making the topping.

For the topping:

Combine the flour with the baking powder, baking soda, sugar, and salt in a bowl. Mix in the butter, cutting it in with the dry ingredients. (It will be coarse and crumbly) Add the milk with the lemon juice and stir until moist.

Pour dough on top pf the filling mixture to create a top crust. You will probably need to just spoon it out into several globs. Dont worry, it all comes together in the baking process! Bake in your preheated oven for 30 minutes or so, until its lightly browned and bubbly.

Let stand for a few minutes before serving. Tastes wonderful served warm with vanilla ice cream.

Serves: 6+

Preparation time: 45 minutes

Healthy Strawberry Crisp

Ingredients

2 cups whole wheat pastry flour
1/4 teaspoon salt
2 tablespoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon all spice
3/4 cup sugar
1 egg
1/2 cup unsweetened apple sauce
1 cup milk
20 strawberries
1/4 cup walnuts

Directions:

Pre-heat oven to 375 degrees.

Mix sugar & apple sauce.

Add in eggs

Add & mix in milk.

In a separate bowl sift together dry ingredients.

Mix wet & dry ingredients together.

Fold in strawberries.

Grease a pan & pour mixture in and sprinkle crushed walnuts on top.

Bake for about 30-35 minutes.

Tastes a bit like Kellogg’s Special K With red berries!

Preparation time: 20-30 minutes

Pineapple Strawberry Sauce

Ingredients

2 cans (8 oz) pineapple, crushed (in juice), undrained
1 pkg (10 oz) frozen strawberries, thawed, pureed
1/4 cup granulated sugar
4 teaspoon cornstarch
1 lemon, juiced and peel grated

Directions:

Combine pineapple, strawberries, sugar, cornstarch, 1 teaspoon lemon peel and 1 tablespoon lemon juice in a large saucepan. Cook, stirring until sauce boils and thickens. Cool. Makes 8 Servings.

Serve over ice cream

Bill Johnson answers:

Jello and Pudding Cake (Sugar Free)

* olive oil (6 ounces)
* 2 large packs of sugar free pudding (any flavor except chocolate)
* 1 ½ teaspoons salt
* 3 cups plus 2 tablespoons unbleached all-purpose flour
* 6 tablespoons cornstarch
* 1 ½ teaspoons baking powder
* ¾ teaspoon cream of tartar
* 1 ¼ cups milk
* ¾ teaspoon vanilla extract
* 6-8 large egg whites (3/4 cup)

Preheat oven to 350° F. Prepare 2 x 10” round cake pans by spraying with non-stick cooking spray and lining bottom of each pan with a wax paper circle cut to fit. Mix all of the dry ingredients in one bowl (excluding the pudding) mix the dry ingrediants well and add the egg whites, milk, and vanilla, last add the pudding. Once mixed using a rubber spatula, gently fold in the wet ingredients do so until everything is mixed in and smooth. Pour 1/3 of the batter into one pan and 2/3 into the other and bake for 25-35 minutes (check after 25 mins), until a cake tester inserted in the center of the cake comes out clean. Cool the cakes in their pans for about 15 minutes then turn out of the pans on to a wire rack to cool completely.

FROSTING:
1 tub of sugar free coolwhip
1/2 small box of any kind of Jello
1/2 cup fruit puree (any kind)
(make sure it’s chilled and the cake is cooled when you frost the cake)

Mix fruit puree and 1/2 box jello into a bowl and mix well with spatula until it seems well mixed than add whole tub of coolwhip fold in to fruit and jello with spatula until perfectly mixed, frost the cake and serve chilled.