Saturday, July 30, 2011

RoW - Strawberry Ice

The summer is in full swing which means hot weather and a need to cool down. Use my Product of the Week, the Manual Food Processor, to make this fast, simple and cool Strawberry Ice.

The Pampered Chef ® Strawberry Ice Recipe

2 tbsp (30 mL) sugar
2 tbsp (30 mL) cold water, divided
2 cups (500 mL) frozen unsweetened strawberries
Cinnamon Crunch Chips (optional)

Place sugar and 1 tbsp (15 mL) of the water in (1-cup/250-mL) Prep Bowl; stir. Microwave on HIGH 20–30 seconds or until sugar is dissolved, stirring once. Add remaining water; stir. Place frozen strawberries in Small Batter Bowl. Microwave on HIGH 30–50 seconds or until strawberries are slightly thawed.

Add one-third of the strawberries to Manual Food Processor; cover and pump handle until coarsely chopped, scraping down sides as necessary. Add and coarsely chop remaining strawberries, one-third at a time, until all berries are coarsely chopped.

Add sugar mixture to strawberries. Cover and process to desired consistency. Serve ice immediately with Cinnamon Crunch Chips, if desired, or place in freezer until ready to serve.


Yield: 6 servings

Nutrients per serving: (1/4 cup/50 mL): Calories 35, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 9 g, Protein 0 g, Sodium 0 mg, Fiber 1 g


Cinnamon Crunch Chips
2 7-in. (18-cm) flour tortillas
1 tbsp (15 mL) Sweet Cinnamon Sprinkle

Preheat oven to 400°F (200°C). Lightly spray tortillas with water using Kitchen Spritzer. Sprinkle tortillas with sprinkle. Using Pizza Cutter, cut each tortilla into six wedges; arrange in a single layer on Large Round Stone with Handles.

Bake 8–10 minutes or until edges are lightly browned and crisp. Remove chips from baking stone to Stackable Cooling Rack; cool completely.

Yield: 12 chips (6 servings)

U.S. Nutrients per serving (2 chips): Calories 35, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 6 g, Protein 1 g, Sodium 90 mg, Fiber 0 g

© 2009 The Pampered Chef used under license.