1 (9 inch) pie crust, baked
1 1/2 quart fresh strawberries
1 cup white sugar
3 tablespoons cornstarch
1/2 cup water
1/2 cup heavy whipping cream

1. Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.

2. In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.

2 cups chopped fresh strawberries
1/2 cup finely chopped onion
1/2 cup chopped green pepper
2 tbsp. chopped fresh cilantro
1 tbsp. lime juice
1 tsp. sugar
1/4 tsp. salt
1 jalapeño pepper, seeded and minced

Combine all ingredients in a medium bowl and stir well to blend. Cover and refrigerate for 1 hour for flavors to blend. Serve over grilled chicken or pork.

Prep time: 10 minutes Chill time: 1 hour  Makes 3 cups.

Nutrition Per Serving: 30 calories, <1 g protein, 0 g fat, 7 g carbohydrate, 2 g fiber, 0 mg cholesterol, 98 mg sodium

10 tbsp. softened butter, divided
2/3 cup packed brown sugar
2 large Granny Smith apples, cored, peeled and sliced
1/2 cup sugar
2 eggs
1 tsp. vanilla extract
1-1/2 cups flour
1-1/2 tsp. baking powder
3/4 tsp. cinnamon
1/4 tsp. salt
1/2 cup milk
1/4 cup Marsala wine
Crème fraîche or lightly sweetened whipped cream (optional)

Preheat oven to 350°F and spray a 9-inch springform pan with nonstick cooking spray. Combine 1/4 cup (4 tbsp.) butter and brown sugar in a small saucepan. Cook over low heat, stirring frequently, until mixture no longer separates, about 4 minutes. Pour into prepared pan and arrange apple slices on top. In a medium bowl, beat remaining 6 tbsp. butter until light and fluffy; beat in sugar, eggs and vanilla. Stir together dry ingredients in a small bowl. Stir together milk and Marsala; add dry ingredients to butter mixture alternately with milk mixture, beginning and ending with dry ingredients and beating well after each addition. Stir in walnuts and pour into prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool on a wire rack for 10 minutes. Remove ring from pan and invert cake onto a serving plate. Serve warm with crème fraîche or lightly sweetened whipped cream, if desired.

Prep time: 15 minutes Cook time: 35 to 40 minutes  Makes 10 servings.
 

Nutrition Per Serving: 350 calories, 5 g protein, 17 g total fat (8 g sat., 0 g trans), 44 g carbohydrate, 2 g fiber, 29 g sugar, 80 mg cholesterol, 230 mg sodium, 8 points