Food for Thought – May 6, 2014

Here we are into May already. If the family is coming for Mother’s Day and it’s hot – here is a special fast, fruity treat from Patricia Schroedl Of Jefferson, WI.


Strawberry Slush

1 quart fresh strawberries

2 cups nonfat vanilla ice cream, softened

1 pkg. (3 oz.) sugar free strawberry gelatin

1/2 cup boiling water

2 tsp. lemon juice

2 liters diet lemon-lime soda, chilled

Additional fresh strawberries, optional

In a large bowl, mash berries; add ice cream. In a small bowl, dissolve gelatin in water; stir in lemon juice.

Pour into 1-1/2 quart freezer container; cover and freeze overnight. Remove from freezer 15 minutes before serving. Garnish with strawberries, if desired.

Yield: 10 servings of 1/2 cup each, equaling 63 calories.

Diabetic exchanges: 1/2 starch, 1/2 fruit.

The following recipe is for an enjoyable coffee cake from Benita Thomas of Falcon, CO.


Strawberry Rhubarb Coffee Cake

2/3 cup sugar or substitute

1/3 cup cornstarch

2 cups chopped rhubarb

1 pkg. (10 oz.) frozen sweetened sliced strawberries, thawed

2 Tbsp. lemon juice


1 cup sugar or substitute

1 tsp. baking powder

1 cup cold butter

2 eggs

1 cup buttermilk

1 tsp. vanilla extract


3/4 cup sugar

1/2 cup all-purpose flour

1/4 cup cold butter

1) In saucepan, combine sugar and cornstarch; stir in rhubarb. Bring to boil over medium heat; cook 2 minutes or until thickened. Remove from heat. Stir in lemon juice. Cool.

2) For cake, combine flour, sugar, baking powder and soda in large bowl. Cut in butter until mix resembles coarse crumbs. Beat in eggs, buttermilk and vanilla, stir until moistened. Spoon 2/3 of batter into greased 13”x9”x2” baking pan. Spoon cooked filling over batter. Top with remaining batter.

3) For topping, combine sugar and flour. Cut in butter until mix resembles coarse crumbs; sprinkle over batter. Bake at 350 degrees for 45-50 minutes, or until golden. Cool on wire rack.

Serves: 12-15.

This last thought from Psalm 78:8: “May He rule from sea to sea, from the river to the ends of the earth.”

Please send your recipes and recipe requests to: The Vista, 5413 Peavine Road, Crossville, TN 38571 or email to: [email protected]


Until next time,