California Strawberries
The Ripe Ingredient
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Strawberry Shortcake Sandwiches
6 ounces light cream cheese, softened (3/4 of an 8-ounce package)
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon honey
1/3 cup chopped toasted nuts
1 prepared pound cake loaf (10 3/4 to 12 ounces), thawed if frozen
2 pint baskets California strawberries, washed and stemmed
1/2 cup whipping cream, whipped and sweetened to taste
Mint sprigs, for garnish
Directions
In bowl beat cheese, concentrate and honey to blend; mix in nuts. Cut cake into 12 equal slices. Slice 1 basket of the strawberries. Spread 4 slices of cake, on one side, with some of the cheese mixture. Top with half of the strawberry slices, dividing equally. Spread 4 more slices cake, on both sides, with more cheese mixture; place on first 4 cake slices. Cover with remaining sliced strawberries. Spread remaining cake slices, on one side, with remaining cheese mixture; place cheese-sides down on sandwiches. Cut diagonally into halves; skewer each with a sandwich pick. Serve with remaining strawberries, halved. Dollop with whipped cream; garnish with mint sprigs. Makes 4 servings
Nutritional Information
Per Serving: 590 calories; 40 g fat; 180 mg cholesterol; 500 mg sodium; 12 g protein; 57 g carbohydrate;
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