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Strawberry slush or ice milk.

Sarah Thurston, Pollock Pines, California

Use fresh berries to make a slushy-thick drink. Freeze fresh berries or use unsweetened frozen berries to make an ice cream-thick dessert.

1 1/2 cups strawberries

About 1 cup coarsely crushed ice or small ice cubes

2 to 4 tablespoons sugar

1 cup low-fat (1 or 2 percent) milk or buttermilk

3 to 5 strawberries, rinsed and hulled (optional)

Rinse and hull the 1 1/2 cups fresh strawberries.

To make slush, in a blender or food processor combine ice, 2 tablespoons sugar, 1 1/2 cups strawberries, and milk. Whirl until smoothly blended. Taste, and mix in more sugar if desired. Pour slush into glasses.

For ice milk, set 1 1/2 cups strawberries slightly apart on a pan and freeze solid, about 45 minutes. Whirl berries, ice, 2 tablespoons sugar, and milk until smooth and the consistency of soft ice cream. Spoon into bowls.

Garnish with remaining berries. Makes 3 or 4 slushes, 4 or 5 desserts.

Per serving: 53 cal. (12 percent from fat); 1.9 g protein; 0.7 g fat (0. 3 g sat.); 11 g carbo.; 25 mg sodium; 2 mg chol.
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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Thurston, Sarah
Article Type:Column
Date:Jun 1, 1993
Previous Article:Wild rice - mushroom pilaf.
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