my mom, Linda Crowley

As I mentioned before, my mother, Linda Crowley, is a dietitian.  I’m proud of her for the work constantly trying to educate people – about the difference between a nutrionist and a dietitian (a heck of a lot of education), about misconceptions about food and exercise, and about a heck of a lot of other things.
she does – educating people about food.  It’s a crazy amount of work to be a dietitian.  You have to know all the things about the chemical and nutritional aspects of food, while also juggling knowledge of biology and even pharmaceutical information about drug and food interactions.  My mother is

As part of my Crochet Cornucopia project, I’ve asked her to tell a little bit about strawberries, and their amazing properties.  Read to the end – she’s provided one of my favorite recipes – her famous Strawberry Filled Angel Cake.

Mom, tell us a little bit about the strawberry?

Strawberries are the only fruit that have the seeds on the outside and technically are not a fruit at all.  Each strawberry has as many as 200 seeds.  In the US, strawberries are grown in every state, and are normally harvested in the spring time.Strawberries are a member of the rose family and have been used as a symbol for Venus, the Goddess of Love, because of their heart shape.  Believe or not, there is a museum in Brussels devoted entirely to the strawberry!

How do you know if a strawberry is good to eat?

Once a strawberry is plucked off the plant it will not continue to ripen so pick carefully to make sure it is firm but a deep red color. Bigger does not always mean more flavorful.

What are the benefits to eating strawberries?

Nutritionally speaking, strawberries have a relative low caloric value, weighing in at about 52 calories per cup.  They are naturally low in fat and have more Vitamin C than any other berry.  Strawberries are also high in fiber, folic acid and potassium.  Per capita, Americans consume about 3.4 pounds of fresh strawberries each year and another 1.8 pounds of frozen berries.

What do you know of the strawberries history?

Our American ancestors originated the popular dessert, strawberry shortcake, after the Native Americans mixed cornbread with strawberries in a tasty dish.  As early as the 1300’s, strawberries were known to be cultivated in Europe.  In Medieval times, strawberries were a symbol of peace and prosperity.  In France, the small red berries have long been referred to as an aphrodisiac, or the fruit of love.  One legend states that if you break a double strawberry in half and share with it with someone of the opposite sex, you will fall in love.

*grins* I suppose that’s appropriate, considering that it’s a spring fruit.  Do you have any good recipes that use strawberries?

My favorite recipe is one that we often eat during the holidays – a variation of Angel Food Cake.  When Jennifer was young, I had to watch carefully, or she would eat all the filling and I would have to make another batch for the cake.  The recipe follows below:

Strawberry Angel Cake Surprise

• 1 pkg angel cake mix
• 1 small pkg strawberry sugar free jello
• 1 (10 oz) frozen box of unsweetened strawberries or 1 1/2 cup frozen sliced unsweetened
• strawberries
• 1 cup boiling water
• Cool-whip free topping (optional)

Bake the angel cake according to package directions in a tube pan. Cool. Cut the cake horizontally ½ inch from the top of the cake. Hollow out a ring on the bottom half of the cake removing small pieces of the cake and set aside. Be careful not to pierce bottom…leave at least 1-inch base in tunnel. Dissolve jello in boiling water. Add package of frozen fruit. Chill until slightly thickened. Fold in reserved angel cake pieces and spoon this mixture into hollowed out ring. Replace the top slice. Chill at least 3 hours. Store in the refrigerator. Frost cake with cool whip free topping if desired.

Cut into 12 servings… approx. 180 calories per slice

Try these other healthier options for celebrations….

Angel Berry Trifle

Cut a premade angel food cake into bite-size pieces; layer with fresh strawberries and low-fat or fat-free, sugar free vanilla pudding in a large trifle bowl or individual parfait glasses.

Celebration Sorbet

Put a scoop of lemon sorbet in a wineglass or martini glass and spri
nkle with fresh strawberries.

Linda Crowley, MS, RD, CDN is the Dietitian-Nutritionist at the Guilderland YMCA. With a BS in Foods and Nutrition from the University of Maine and an MS in Clinical Nutrition from Boston University, Linda completed her dietetic internship at Indiana University. She is an active member in the American Dietetic Association, a New York State certified dietitian-nutritionist (CDN), and holds a certificate of training in Childhood and Adolescent Weight Management.

Linda has over 25 years experience as a dietitian both in community and hospital dietetics. She is employed at the Guilderland YMCA and at Ellis Hospital in Schenectady, NY as a clinical dietitian. She enjoys working with families and groups, translating the science of nutrition into enjoyable, healthy meals. Clients seek her help for medical nutrition therapy, sports nutrition, and healthy eating tips. Cooking demonstrations and grocery shopping tours are her specialty. In the community, she serves on the Hooked on Health Committee for the Guilderland Central School District. She is most proud of her grant-funded ME FIT obesity intervention program at the Y. She and her husband are the proud parents of four children who have all attended the Becket-Chimney Corners Camps and Outdoor Center.