Jo-Anne van den Berg-Ohms
John Scheepers * Bantam, CT

To enjoy making light Strawberry desserts all winter long, make raw Strawberry Puree at the peak of their harvest. It's so easy and so incredibly convenient to have frozen airtight freezer bags lined up in the freezer. One way to use Strawberry Puree is in our easy Strawberry Yogurt Mousse.

Strawberry Purée
  • 3 cups sliced, hulled strawberries
  • Airtight freezer bags

    Put the sliced strawberries in a blender. Puree on low, medium and then high until the berries are totally pureed.

    Pour the purée through a fine sieve over a large bowl to remove any fiber or seed remnants.

    Divide the strawberry purée between airtight freezer bags. Seal each bag, pressing to flatten and to remove air. Freeze flat and use within 6 months (if it lasts that long).

  • Recipe Seeds: Strawberries