Strawberry Biscuits (Photo: Darlene Zimmerman)

Sometimes called the fruit upside down, because its seeds are on the surface,
Strawberries are the most popular berries in the United States. Fresh strawberries are available all year round, but from April to June is the peak season so enjoy now.

In terms of nutrition, strawberries have a lot to offer. A cup of berries provides
more vitamin C than an orange and more fiber than a slice of whole wheat bread.

Strawberries also contain a variety of phytonutrients. These are natural substances found in plants that can reduce the risk of cancer and heart disease. Anthocyanin (an-tho-SY-a-nin) is a phytonutrient found in strawberries that can help dilate arteries, counteract plaque buildup and reduce inflammation. Anthocyanins give berries and others produce their blue or red color.

More: Trader Joe's Starts a YouTube Channel

More: How to make the most of Michigan's short strawberry season

When selecting strawberries for today's cookies, look for bright, plump, firm colors,
dry berries with a strong scent of fresh strawberry. Green hats with leaves should be tied to the bay. Pale, green or yellow fruits are not ripe and will harden and become acidic. Check the bottom of the container for moisture or stains that may indicate rot.

Strawberries are very perishable, so store them in the fridge immediately and eat them
in two to three days. Do not wash them until ready to use.

Strawberries freeze well, so take advantage of seasonal prices. To freeze the berries, remove the caps, rinse gently and dry with a paper towel. Spread the berries on a baking sheet in one layer and place them in the freezer until they are well frozen. Transfer the berries to a container or plastic bag resistant to freezer. Frozen strawberries are kept for 10 months to a year.

Darlene Zimmerman is a dietician in the Cardiovascular Program at Henry Ford Hospital.
Institute. For any questions about the recipe of the day, call 313-972-1920.

Strawberry Biscuits

Makes: 14 / Preparation time: 20 minutes / Total time: 45 minutes

1 cup chopped fresh strawberries
4 tablespoons crystallized sugar, divided
2 cups all-purpose flour
2 teaspoons of yeast
½ teaspoon of baking soda
¼ teaspoon of salt
¼ cup of margarine
2 oz cream cheese reduced in fat
½ cup of milk 1%
2 teaspoons of vanilla extract
Cooking aerosol made of greaseproof paper or vegetable oil

ICING
2 tablespoons caster sugar
1½ to 2 teaspoons of milk 1%

Preheat the oven to 400 degrees. In a small bowl, mix the strawberries with 2 tablespoons of crystallized sugar; put aside.

In large bowl, combine flour, remaining granulated sugar, baking powder, baking soda and salt. Add margarine and cream cheese and, using a pastry blender or 2 knives, cut into a flour mixture until coarse crumbs form. Add the milk and strawberries with the juice and stir until they are just moistened.

Place the cookies about 2 inches apart on a baking sheet lined with parchment paper or sprayed with cooking spray. Bake for 12 to 15 minutes or until they are golden brown. To prepare the icing, combine the powdered sugar and the milk and mix until smooth. When cookies are completely cool, sprinkle them with icing.
The recipe gives 14 cookies.

Created by Darlene Zimmerman, MS, Dt.P., for Heart Smart.

120 Calories (23% of fat), 3 grams fat (1 gram Sam. Fat, 0 grams trans fat), 20 grams carbohydrates, 3 grams protein, 192 mg sodium, 3mg cholesterol, 62 mg calcium, 1 gram fiber. Food exchanges: 1 starch, 1 fat.

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