By Irene Hayton

This is a great way to use up bruised or overripe strawberries. The sea salt may seem like an odd ingredient to use in this recipe but it’s important to add it to help avoid ileocecal valve problems because the strawberries are ‘cooling’ foods (and you can’t really taste it). Strawberries usually have enough sweetness on their own but you can add the stevia if you prefer it sweeter.

  • 1½ cups (375 ml) sliced fresh strawberries (about 6 large), washed and hulled
  • scant ⅛ teaspoon (.5 ml) sea salt
  • 1 or 2 pinches stevia powder (optional)
  • ½ teaspoon (2 ml) fresh lemon juice (optional)

Place all ingredients in a blender or food processor, or use a hand-held blender, and process until smooth. Taste and add more stevia and/or lemon juice, if desired.

Use on pancakes or waffles instead of maple syrup, as a sauce over other fruits in the summer, mixed with plain low-fat yogurt, or to make sorbets or strawberry frozen yogurt. Or use in the following recipe:

Strawberry Cream Cheese or Yogurt Cheese
Combine ½ cup (125 ml) cream cheese or yogurt cheese with approximately 3 tablespoons (45 ml) of strawberry puree. Spread on whole-grain crackers, toast, bagels, or tortillas.