Suggested recipes


Asparagus Soup with Lemon and Parmesan


Low-Sugar Strawberry Freezer Jam


  • cups strawberries , hulled (2 L)
  • 1 pouch light pectin crystals (45 g)
  • 1-1/2 cups granulated sugar (375 mL)

Crush 8 cups (2 L) strawberries as above. Stir in 1-1/2 cups (375 mL) sugar; let stand for 15 minutes. Stirring constantly, gradually add 1 pouch (45 g) Freezer Jam Pectin; stir for 3 minutes. Let stand for 5 minutes. Ladle into five 1-cup (250 mL) containers, leaving 1/2-inch (1 cm) headspace. Cover with lids. Refrigerate for up to 3 weeks or freeze for up to 1 year.

Makes 5 cups (1.25 L).

Strawberry Summer Crush

1 cup cup(250 mL) (250 mL) hulled strawberrystrawberries
1/2 cup cup(125 mL) (125 mL) granulated sugar
1/2 cup cup(125 mL) (125 mL) lemon juice
1-1/2 cups cups(375 mL) (375 mL) cold water
Ice cubes
2 unhulled strawberrystrawberries or mint sprigs
Optional: white rum or vodka

Place hulled strawberries in blender or food processor. In bowl, combine sugar, lemon juice and 1/2 cup (125 mL) of the water, stirring until sugar dissolves. Add to berries; puree gradually adding remaining water, until mixture is smooth. Serve over ice cubes.

If desired, add white rum or vodka to turn into a refreshing alcoholic drink.

Healthy Quick Strawberry Milkshake

1 cup cup(250 mL) (250 mL) hulled strawberrystrawberries
1 cup (250 mL) milk
1 tablespoon (15 mL) (125 mL) granulated sugar or honey

Combine all ingredients in blender and blend until smooth.

Enjoy with breakfest or as a healthy snack!