Healthy breakfast recipes with freshly picked strawberries?

I just went strawberry picking today and I was wanting to make something really tasty for breakfast. And I would prefer to have it be something healthy. What are some of you favorite recipes with strawberries for breakfast?Healthy breakfast recipes with freshly picked strawberries?
This is actually mindbogglingly UNhealthy, and can serve as both breakfast and dessert, but I made this for my cooking show the other day:





Cut up some strawberries (as many as you like, but for one serving 100g or so should be enough) and mash about a third of them with some sugar, mixing with the whole slices. Then take a large cr锚pe (20cm or so), heat it quickly in the microwave or on a lightly greased pan, and cover half of it with a layer of mascarpone cheese. Place the strawberries on top of the mascarpone, fold or roll, and serve with some powdered sugar.Healthy breakfast recipes with freshly picked strawberries?
Going, Going, Don鈥檛 Say Gone -


Strawberry Coffee Cake with Crumb Topping





For the filling





1quart fresh strawberries, diced and lightly mashed


2 tablespoons lemon juice


1 cup sugar


1/3 cup cornstarch


1/4 teaspoon ground nutmeg





For the cake





3 cups all-purpose flour


1 cup sugar


1 teaspoon baking powder


1 teaspoon baking soda


1/2 teaspoon salt


1 cup chilled butter or margarine, cut into pieces


1 %26amp; 1/2 cups soured milk or buttermilk


2 large eggs


1 teaspoon vanilla extract or vanilla paste


For the topping





1/4 cup butter or margarine


3/4 cup all-purpose flour


3/4 cup sugar





Preheat oven to 350 degrees F for baking.








In a large saucepan, combine strawberries and lemon juice.


Cover and cook over medium heat, approximately 5 minutes.


Combine sugar, cornstarch and nutmeg, stir into saucepan.


Bring to a boil, stirring constantly until thickened; remove from heat and set aside





In a large bowl, combine flour, sugar, baking powder,


baking soda and salt.


Cut in butter until mixture resembles coarse crumbs.


Beat milk, eggs and vanilla; stir into crumb mixture.





Spread half of the batter evenly into a greased, 13脳9x2鈥?baking dish. Carefully spread filling across top. Drop remaining batter by the tablespoonfuls over the filling and gently spread to cover.





For the topping, melt the butter in the microwave over low heat;


stir in flour and sugar until mixture resembles coarse crumbs.


Sprinkle evenly over batter.





Lay foil on lower rack to catch any juicy,


fruit spills should filling bubble over.


Place coffee cake on middle rack and bake at 350 degrees F


for approximately 40-50 minutes


or until crumb topping turns light, golden brown.


Cool thoroughly in pan.


Cut into squares to serve.








Cook鈥檚 tips





To sour milk, simply add


1 tablespoon of white vinegar to


1 cup of milk, and let stand at room temperature for 10-15 minutes.





While this basic recipe is good, it becomes even better by replacing the crumb topping with a nutty, crunchy streusel one.





If you have no objections to oats or nuts,


try this easy, streusel variation for the topping instead:


1/3 cup diced, chilled butter or margarine;


3/4 cup all-purpose flour;


3/4 cup brown sugar;


1/4 cup uncooked regular oats;


1/4 finely chopped walnuts or pecans; and a


pinch of salt.





Recipe: Strawberry Mango Frappes





2 cups Mango Nectar


1 %26amp; 1/2 cups Strawberries (fresh or frozen)


2 Bananas


1 teaspoon Lemon Juice


1 tablespoon Honey





Place ingredients in a blender and combine until smooth.


Refrigerate for at least 2 hours and serve in chilled stemware.





Worth the Wait


( Strawberries and Cream Stuffed French Toast)





6 (approximately 2鈥?wide) slices artisan-style Italian, French, or any other dense white bread


4 ounces cream cheese (softened)


4 ounces Mascarpone cheese


1 tablespoon powdered sugar (plus more for garnish)


6-8 fresh plump, large strawberries (plus more for garnish)


1 cup buttermilk


3 large eggs


1 level tablespoon white sugar


1/4 teaspoon nutmeg


1/4 teaspoon cinnamon


1/8 teaspoon salt


1/2 teaspoon freshly grated lemon zest (optional)


4 tablespoons (1/2 stick) butter


Assembly





Laying each (2鈥?wide) slice of bread on its edge lengthwise, create a *pocket* by slicing through the middle of each piece but stopping as you near the opposite crust, so as to create a single, hinged piece (much like a clam shell).


DO NOT SCOOP OUT ANY OF THE BREAD.


Do this for all 6 slices until you have created 6 pieces,


each with a hinged *pocket*.


Set aside.





In a medium-sized bowl, mix cream cheese, Mascarpone cheese, and powdered sugar until well blended. Set aside.





Slice 6-8 ripe, large strawberries to desired thickness.





Opening the *pocket* of each piece of bread, begin scooping and smoothing the cream cheese, Mascarpone, and powdered sugar mixture into each, creating a thick layer of cream in all.


Following the same procedure, lay 1 row of sliced strawberries atop each layer of cream, slightly overlapping the berries as you go.


When you are finished, each *pocket* of bread should contain a single layer of cream and a single layer of strawberries.


Set aside.





In a medium-sized oval or rectangular dish, mix buttermilk, eggs, sugar, nutmeg, cinnamon, salt and lemon zest with a whisk until blended.


Melt (and spread) 2 tablespoons of butter in a 12鈥?skillet over medium heat.





Dip (don鈥檛 soak) each stuffed piece of bread into the buttermilk and egg batter using tongs, taking care to cover both sides and the edges. Drain slightly before setting each piece into the moderate skillet containing melted butter.





Frying no more than 3 pieces at a time, flip each piece over after the bottom reaches a light, golden brown.


Continue frying until second side turns a light, golden brown as well. Keep cooked pieces of French toast warm in a 250 degree F oven while you continue cooking the remaining pieces of stuff
Strawberry Custard





1 pkg. ( 8oz. ) cream cheese softened


4 eggs , beaten + 2 egg whites


1/2 c. sugar


2 c. sliced strawberries


1 tsp. vanilla


2 1/2 c. scalded milk





Cream sugar and cream cheese together until smooth . Mix in eggs one at a time beating thoroughly after each and vanilla . Stir in hot milk . Pour into ramekins , add strawberries to each . Place in pan and surround with boiling water . Bake at 400 degrees for 5 min. ; reduce heat to 375 degrees and bake until firm . Can be put in a pie shell or a casserole dish if you do not have ramekins .





Strawberry Cream Pie





choc. cookie crust :


1 1/4 c. choc. cookie crumbs


1/4 c. butter melted





filling:


1 pint fresh strawberries


6 tbsp. sugar


2 egg whites


1 c. whipping cream


1 tsp. vanilla


Combine cookie crumbs with melted butter and press into an 8 '; pie plate .Place in freezer .


Wash , hull and puree strawberries with 2 tbsp. sugar . Beat egg whites until soft peaks form . Add 4 tbsp. sugar and beat until stiff . Whip cream with vanilla . Fold puree and egg whites into the whipped cream . Spoon into crust and freeze hard . Decorate with sliced berries .
Quick fixes: Fruit or green smoothies (big handful of spinach plus strawberries, ice, and water...you can't taste the spinach!), cereal with strawberries and ice-cold milk, steel-cut oatmeal, huge mound of berries with plain or vanilla yogurt.





Not completely healthy but...toasted english muffin, topped with cottage cheese, strawberries, drizzled with honey.
Not so healthy, but go ahead and indulge! French toast with powdered sugar and fresh strawberries ( slice, sprinkle with a bit of sugar if needed,mash a bit to get the juice going) and top the french toast. One of my favorites... and strawberries are healthy, right?





;)