Anyone for Tennis?

Or maybe I should say ANYONE FOR STRAWBERRIES? because, let’s face it Wimbledon and strawberries go hand in glove. So here are 3 achingly cool strawberry recipes and ideas for enjoying these beautiful fruits while at their best and while Wimbledon fortnight gets under way. Game, Set and Match!

MOZZARELLA AND STRAWBERRY SALAD WITH LEMON AND BASIL DRESSING

Ingredients

METRIC/US

4 tbsp/5 tbsp fat-free French dressing

thinly pared rind of 1 lemon

small handful of  fresh basil leaves

250 g/8 oz fresh strawberries (I used Viva), halved

1 x 125 g/4 oz ball reduced-fat Mozzarella cheese

Method

1.  Mix the dressing with the lemon rind and basil leaves and leave to stand to infuse for about 1 hour if you have the time.

2.  Divide the strawberries between 4 serving plates. Tear the cheese into pieces and divide between the plates.

3.  Drizzle with the infused dressing to serve.

SERVES 4

WLS PORTION: 1/2-1

V suitable for Vegetarians

CALORIES PER PORTION: 160

PROTEIN: 14.3g

CARBOHYDRATE: 9g

FAT:  6.6g

Image courtesy of Viva Strawberries www.vivastrawberry.co.uk

STRAWBERRY KEBABS

Ingredients

METRIC/US

200 g/7 oz strawberries (I used Viva)

1 mango

2 tangerines

100 g/4 oz green grapes

Method

1.  Slice the strawberries, peel, stone and slice or cube the mango into bite-sized pieces and segment the tangerines.

2.  Thread onto skewers for serving. Serve plain or with a plain or fruit yogurt for dipping.

SERVES 4

WLS PORTION: 1/2-1

V suitable for Vegetarians

CALORIES PER PORTION: 62

PROTEIN:  1.1g

CARBOHYDRATE: 14.6g

FAT:  0.4g

Image courtesy of Viva Strawberries www.vivastrawberry.co.uk

STRAWBERRY AND MINT ICED YOGURT

Ingredients

METRIC/US

450 g/1 lb strawberries (I used Sweet Eve)

1 tbsp lemon juice

Splenda granulated sweetener (or your own favourite sweetener to taste)

250 g/8 oz plain fat-free yogurt

2 tbsp chopped fresh mint

METHOD

1.  Slice the strawberries into small pieces and place them in a pan with the lemon juice and sweetener. Warm gently, mixing well with a wooden spoon. Mash the strawberries with the back of the spoon as the mixture warms and the sweetener dissolves. Remove from the heat, cover and allow to cool.

2.  Mix the yogurt with the mint then add the cooled strawberry mixture. Spoon into an ice cream maker and mix until frozen or spoon into a freezer-proof container and freeze until firm.

3.  Serve the yogurt ice straight from the ice cream maker when frozen or spoon into a container and freeze until firm.

4.  If serving from the freezer, remove from freezer and leave to stand for about 30 minutes to soften for scooping. Serve plain or in cones if liked.

SERVES 4

WLS PORTION: 1/2

V suitable for Vegetarians

CALORIES PER PORTION: 90

PROTEIN: 4.5g

CARBOHYDRATE: 17.4g

FAT: 0.2G

Image courtesy of Sweet Eve Strawberries www.sweetevestrawberry.co.uk