It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Fresh Strawberry Breakfast Butter
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- #78116
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 pint strawberries, hulled and sliced
1 cup butter, softened
1 cup confectioners' sugar
1/4 cup chopped blanched almonds
directions
Combine strawberries, butter, and 3/4 cup of the sugar in a blender or food processor. Process until smooth, adding more sugar until the desired consistency and sweetness is reached.
You may need more or less depending on the sweetness of the strawberries.
If using the almonds, stir them in by hand or just pulse the blender a couple of times to just barely combine them.
Chill in an airtight container for one hour. Can be stored in the refrigerator for 4-5 days. Let soften slightly before using (about 10 minutes).
Delicious on toast, pancakes, waffles, English muffins, etc.
added by
LexiesMom
nutrition data
34 calories, 3 grams fat, 2 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium.
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reviews & comments
June 2, 2013
I had some strawberries that were getting a little overripe so I used them in this recipe. It was delicious! I used it on toasted bagels as a spread. I'm going to use the strawberry butter on English muffins tomorrow for breakfast (I can't wait!)