ISO ideas for leftover pureed strawberries

[gertdog]

I made strawberry ice cream today... mmmmmm. The recipe called for 2 cups of pureed strawberries; I ended up with 3 cups of puree and so have some leftovers that I don't want to waste!

How long would you keep the puree in the fridge? Just a day or so?

What can I do with it?

Thanks! :)

[Xtina_in_WI]

Serve over slices of pound cake, or over vanilla ice cream. You could mix w/ heavy whipping cream to make a sort of strawberry mousse, too.

Hope this helps!

~Christina

[Krystal]

I've pureed strawberries as a topping on crepes.

[Beth]

You could also freeze them. On their own, I would expect them to last a few days, but cooked in a syrup they would keep much longer.

[Ohioan]

Mix with banana slices for an ice-cream-less banana split. Or use as a dip for some other fruit (apples? pears?).

Cheers,
Phoebe

[brykate]

Stawberries are so delicate and don't last very long. A day or so in the fridge sounds about right.
Personally I would freeze the puree. Either in a baggie or in an ice cube tray and then pop the cubes into a baggie. Use it when the next opportunity comes up. Frozen berries (or puree) for a smoothie is always good. Or as fresh; stir into jello, into yogurt. top ice cream or other dessert. Cook into sauce for a meat. What about maybe stirring a tablespoon or so into a vinegarette for yummy salad dressing. Sounds like you'll have lots to play with. Now I'm getting hungry! I'm sure the ice cream turned out great.
:)

[KathrynY]

I'll bet you could use your puree in these muffins, since it calls for the strawberries to be processed in the blender anyway. :)

Strawberry-Orange Muffins

Serve warm with Brandied Strawberry Jam.

1 1/4 cups halved strawberries
3 tablespoons butter or stick margarine, melted
2 teaspoons grated orange rind
2 large eggs
1 1/2 cups all-purpose flour
1 1/4 cups sugar
1 teaspoon baking powder
1/2 teaspoon salt
Cooking spray
2 teaspoons sugar

Preheat oven to 400°.
Combine first 4 ingredients in a blender, and process just until blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 1/4 cups sugar, baking powder, and salt. Add strawberry mixture to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle with 2 teaspoons sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pan immediately.

Yield: 1 dozen (serving size: 1 muffin)

CALORIES 184(20% from fat); FAT 4g (sat 2.1g,mono 1.2g,poly 0.3g); PROTEIN 2.8g; CHOLESTEROL 45mg; CALCIUM 33mg; SODIUM 179mg; FIBER 0.8g; IRON 1mg; CARBOHYDRATE 34.8g
Cooking Light, MAY 1999

[newtricks]

I would run to Whole Foods and buy some of their meringues. Then I would put a big scoop of ice cream on each meringue, add some whipped cream, and pour strawberries over all.

I would tell you to add some Grand Marnier to the strawberry puree but that's out for now ;)

[beccac]

Have an impromptu champagne occasion. Put a teaspoon full in the bottom of each champagne glass and add champagne.

[gertdog]

Thanks for all of the ideas! I decided to try the muffins- I've seen good reviews of them before, and had all the ingredients on hand. They're in the oven now.

The ice cream was yummy- I used a recipe I got from the BB, from the Ultimate Ice Cream Book.

I love strawberry season! I don't tend to buy fresh berries when they aren't in season, so I go a bit overboard when they are. We've been eating them for breakfast, I made a bunch of shortcakes and put them in the freezer for impromptu desserts, made the strawberry ice cream this weekend and have made CL's strawberry-spinach salad several times. :D