1 package (8 ounces) reduced-fat cream cheese (Neufchâtel cheese), softened
1/3 cup powdered sugar
2 teaspoons lemon juice
1/2 teaspoon grated lemon peel
16 (about 1 pound) whole stemmed California strawberries
8 graham cracker squares, finely crushed (about 2/3 cup)

In mixer bowl, beat together cream cheese, sugar, lemon juice and lemon peel until smooth and creamy; set aside. Using paring knife or small melon baller, partially hollow out top of strawberries to a depth of 3/4 inch. Gently fill each with 1 tablespoon cream cheese mixture. Roll tops into graham cracker crumbs. Arrange on serving platter. Makes 16 servings.

Tips:
To prepare recipe ahead of time, fill strawberries with cream cheese mixture; cover and refrigerate up to 6 hours. Roll in graham cracker crumbs just before serving.

1 3/4 cup unbleached flour
4 tbsp. butter, refrigerated
2 tsp. baking powder
1/2 cup frozen juice concentrate
1/4 cup plus 1 tbsp. milk
1 tsp. lemon zest
2 cups sliced California Giant strawberries
4 tbsp. strawberry jam

Directions
Special equipment recommended, preferably a rubber spatula or a plastic dough divider. Stir the flour and baking powder together. Cut in the cold butter until the mixture resembles coarse crumbs. Mix the fruit juice concentrate and milk together, stir in the lemon zest. Make a well in the center of the flour mixture, pour in the liquid and begin to mix together using the plastic dough divider or rubber spatula. The dough should come together forming a ball, yet remain fairly sticky, hence the need for the dough divider. This will make your task much simpler. Knead the dough a few times in the bowl until it forms a workable ball, yet retaining most of its stickiness-you may need to work in an extra tablespoon or two of flour. Put the dough down to a circle about 3/4 inch thick, wrap in plastic and refrigerate for at least one hour.

Prepare a baking sheet by sprinkling it with a generous amount of flour. Cut the dough with a serrated knife down the middle, as if you were splitting an English muffin. Place the bottom half of the scone dough on the baking sheet, lay the sliced strawberries evenly and place dollops of the jam to cover the bottom half. Lay the top of the scone dough over this and slightly crimp the edges together. You may want to carefully lift the dough at this point to check that enough flour has been sprinkled beneath it to prevent if from sticking while it bakes. If not, add a little extra. Pre-heat the oven to 400°F. Cut the dough, using the dough divider or a blunt knife, into 8 equal pie-shaped wedges. Brush the top with a little milk or egg whites for a shinier appearance. Bake for 14 minutes or until browned. Serve when cooled just enough to handle, or store covered and re-heat in the toaster oven to crisp. Makes 8 servings.

12 slices French bread, cut 1/2 inch thick
1/3 cup butter, softened
1/3 cup packed brown sugar
2 teaspoons ground cinnamon
12 slices (about 12 ounces)
Brie cheese
1 1/2 pounds (about 4 to 5
cups) sliced stemmed
California strawberries
1/2 teaspoon vanilla extract
1 cup sliced almonds, toasted

Directions
Prep time: 35 minutes Cook time: 10 minutes Heat oven to 375ºF. Spread 1 side of each bread slice with butter; arrange, butter side up, on large baking sheet. In small bowl, combine sugar and cinnamon; sprinkle 1 teaspoon over each slice of bread. Reserve remaining sugar mixture. Toast bread in oven for 5 minutes. Remove from oven. Top each with 1 slice cheese; return to oven. Bake an additional 4 to 6 minutes or until cheese is melted. Meanwhile, in large bowl, combine strawberries, vanilla and remaining sugar mixture; toss lightly. Place two bruschetta on each serving plate. Spoon 1/3 cup strawberry mixture over each; sprinkle with almonds. Serve immediately. Makes 6 servings Tip: To toast almonds, spread in even layer on baking sheet. Bake in 350°F oven for 5 to 10 minutes or until light golden brown, stirring once or twice for even browning.

Nutritional Information
Nutrition Information Per Serving: 513 calories; 35 g

1/2 cup Sugar
2 teaspoons Cinnamon
24 Flour tortillas, 8-inch
6 cups Low-fat cottage cheese
12 cups strawberries, stemmed and quartered

Directions
Mix together sugar and cinnamon. On griddle or in sauté pan, heat 1 tortilla. Place 1/4 cup cottage in center of tortilla, top with 1/2 cup strawberries. Sprinkle with 1 teaspoon sugar and cinnamon mixture. Fold up bottom third of tortilla, then fold in both sides, leaving top open. Repeat with remaining ingredients to make 24 wraps. Tips: Substitute whole wheat tortillas for flour tortillas. Yield: 24 wraps

1 Cup Strawberries, chopped1/4  Cup (1 oz.) Red Onion, chopped
1 Jalapeno, seeded and finely chopped
1 Tbsp. Cilantro, finely chopped
1 Tbsp. Orange Juice
1 1 /2 tsp. Lemon Juice
1 Tbsp. Extra Virgin Olive Oil
Salt to taste
Pepper to taste

Directions
Mix together all the ingredients.

Note: When testing this recipe to get the measurements, I noticed the strawberries started to break down when everything was mixed together.  To decrease this, my recommendation would be to have a few serving bowls throughout the day, separate the wet and drier ingredients and to mix it just before serving. Tastes best when refrigerated.