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from Lynette Jandl

Ingredients

1 cup hulled strawberries
3 tbsp powdered sugar
8 oz cream cheese, softened

Directions

1. Either pulse the ingredients in a blender or first mash the berries with a fork.
2. Mash berries in with the sugar and cream cheese until thoroughly blended.

Can be used immediately or refrigerated for later.

Excellent on fresh bread, bagels, Ritz crackers, almost any cookie or cupcake you can think of.

from Lynette Jandl

Ingredients

7 cups fresh strawberries, hulled
2 cups sugar
1 1/4 cups fresh orange juice
1 cup fresh lemon juice

Directions

1. Puree the strawberries in a blender or food processor, working
   in small batches, if necessary.
2. In a large bowl, combine the puree with the sugar, orange juice
   and lemon  juice and allow to stand at room temperature for 2 hours.
3. Pour into a 9″ square pan and place in the freezer.
4. When the mixture is frozen about 1″ on all sides of the pan, (about an hour) transfer to a mixer bowl and beat until mushy.
5. Return the mixture to the pan and freeze again until it is slightly frozen, about 45 minutes.
6. Beat one more time, return the mixture to the pan and freeze until firm.
7. To soften the sorbet before serving, puree it for a few seconds in
   a chilled food processor bowl. Serve immediately.

   NOTE: You can also make this in an ice cream freezer following the manufacture’s instructions.