Yield: 1 Servings
|½ pounds||Powdered sugar|
|½ pounds||Strawberries, hulled|
|¼ cup||Almonds, fine ground|
Cream butter with powdered sugar in food processor until light and fluffy.
Add strawberries and puree. Add almonds and salt and pulse to mix. Serve with waffles or crepes or on toast. Recipe adapted from Helen Evans Brown's landmark "West Coast Cookbook" (Little, Brown; 1952). Formatted by Lynn Thomas dcqp82a. Source: Los Angeles Times 4-16-97⅕ cups. Each tablespoon:58 calories; 37 mg sodium; 8 mg cholesterol; 3 grams fat; 8 grams carbohydrates; 0 protein; 0.05 gram fiber.
Recipe by: Los Angeles Times 4-16-97 Sent to me by "Jack C. Elvis" <jackelvis@...> so I could check them out for formatting errors, originally posted to Prodigy.
By DCQP82A LYNN THOMAS Time: 3:43 PM on Apr 23, 1997