An ancient cocktail or dessert to top off any special summer occasion, this sweet treat is every bit of strawberry-citrus goodness.
(Makes 6 servings)
- 2 pints fresh strawberries
- 1/2 cup confectioners’ sugar
- 2 tablespoons Cointreau
- 1 tablespoon cognac
- 1 cup evaporated skim milk
Wash, hull, drain, and dry strawberries. Sprinkle sugar over berries in mixing bowl. Pour in Cointreau and cognac. Refrigerate 2 hours, until thoroughly chilled.
Just before serving, whip evaporated skim milk until stiff. Fold in strawberries. Serve at once.
Per Serving: about 1 cup
Fat: 0.5 g
Cholesterol: 2 mg
Sodium: 51 mg
Carbohydrate 24.1 g
Protein: 3.9 g
This recipe is from The Saturday Evening Post Antioxidant Cookbook by Cory SerVaas, M.D. © 1995 The Saturday Evening Post Society. All rights reserved.
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