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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"One must ask children and birds how cherries and strawberries taste."
-Goethe, Writer

The refrigerator light goes on...

Don't be fooled by the fact that this is only 43 calories per serving. It has all the chocolate flavor you crave but the slight fruitiness of the strawberries makes this an almost perfect sauce. Use it on almost any dessert.

Stick Blender

You can use a traditional blender for soups but a stick blender will make life so much easier for you. Some manufacturers call this an immersion blender because the head of the blender is immersed in whatever you wish to blend. The one caution is to wait for hot recipes, such as soup, to cool a bit before blending.

Place the bottom of the blender against the bottom of the pot or bowl. This actually forms a slight suction and foods will tend to splash less. If I know I am going to use my stick blender, I try to use a pot or bowl with higher sides to reduce any spatter.

This is one of my favorite kitchen tools. The one I have has a lot of attachments, and while the important one is the blender itself, I do use the mini food processor attachment that came with mine almost as much as the blender itself. It is perfect for dressings and spreads, such as pesto, where clean up of a food processor or blender would be a hassle.

Strawberry Chocolate Sauce

Servings = 4 | Serving size =about 1/4 cup

Cooking Time = 90 Minutes

This recipe can be multiplied by 2, 3.

This recipe keeps well in the refrigerator for 2 - 3 days.

4 ounces	fresh strawberries (stemmed and sliced)
1 cup	water
1 tsp	sugar
2 Tbsp	Dutch process cocoa
3/4 ounce	semi-sweet chocolate

Place the strawberries, water and sugar in a small stainless steel or non-reactive sauce pan over medium heat. Simmer for 20 minutes.

Remove from the heat and let cool slightly. Puree using a blender or stick blender.

Pass the sauce through a fine mesh sieve. Return the sauce to the pan and place over low heat. Add the cocoa and whisk until well blended. Add the chocolate and whisk while the chocolate melts. When melted remove and place the sauce in the refrigerator.

Chill the sauce for at least 1 hour before serving.