From pancakes to smoothies, try these delicious summer treats you can make with strawberries

BRITISH strawberries are at their best right now.

They are perfect served as a pudding with fresh cream and a great way to start the day too.

Here are some strawberry recipes that are brilliant for fussy kids . . . and for health-conscious adults too.

Strawberry muffins - 20p per serving

Makes 12.

Preparation time: 20 mins.

Cooking time: 20 mins.

5

A serving contains 170 calories (8 per cent of recommended daily adult intake); 5.5g fat (8 per cent); 0.7g sat fat (3.5 per cent); 16g sugar (18 per cent); 0.7g salt (12 per cent).

YOU NEED:

75g porridge oats

225ml buttermilk

100g plain flour

1 tsp baking powder

½ tsp bicarbonate of soda

½ tsp cinnamon

1 tsp salt

2 medium free-range eggs

4 tbsp vegetable oil

175g light brown soft sugar

1 tsp vanilla

175g fresh strawberries, hulled and chopped

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METHOD: Preheat oven to 190C/Gas Mark 5. Grease and flour a muffin tin, or use paper muffin cups.

In a small bowl, combine the oats and buttermilk, and let them stand for 5 mins.

In a medium bowl, combine the flour, baking powder, bicarbonate of soda, cinnamon and salt, then set aside.

In a large bowl, beat together the eggs, oil, brown sugar and vanilla.

Blend in the oat mixture. Stir in the flour mixture until just moistened.

Then fold in the strawberries and half-fill the muffin cups with the mixture.

Bake in pre-heated oven for 15 to 20 minutes. Allow to cool, then serve.

TIP: TO test when cooked, put a cocktail stick into the centre. If it comes out clean they are ready.

Strawberry pancakes - 42p per serving

Serves 4.

Preparation time: 10 mins.

Cooking time: 10 mins.

5

A serving contains 271 calories (14 per cent of recommended daily adult intake); 10g fat (14 per cent); 2g sat fat (10 per cent); 13g sugar (14 per cent); 1.95g salt (32 per cent).

YOU NEED:

125g plain flour

2 tbsp brown sugar

2 tsp baking powder

1 tsp salt

240ml milk

2 tbsp vegetable oil

1 egg, beaten

2 tbsp vanilla extract

100g strawberries, chopped

60g small blueberries

METHOD: In a medium bowl, stir together the flour, sugar, baking powder and salt. Pour in the milk, oil, egg and vanilla and mix until well blended.

Stir in the chopped strawberries and blueberries.

Heat a large pan or griddle over a medium heat and coat with butter.

Pour two or three tablespoons of pancake batter into the pan, depending on desired size of pancakes.

Flip the pancakes over when bubbles appear in the centre.

Cook until golden on the other side.

TIP: SERVE the pancakes drizzled with honey or  low-fat yoghurt.

Strawberry oat smoothie - £1.75 per serving

Serves 4.

Preparation time: 5 mins.

5

A serving contains 319 calories (16 per cent of recommended daily adult intake); 7g fat (10 per cent); 1.5g sat fat (8 per cent); 31g sugar (34 per cent); 0.26g salt (4 per cent).

YOU NEED:

100g porridge oats

250ml skimmed milk

450ml plain low-fat yoghurt

2 medium bananas

400g hulled and washed strawberries

500g frozen strawberries

1 tsp vanilla extract

4 tsp honey

2 tbsp ground flaxseed (optional)

METHOD: Put all the ingredients in a blender and process until smooth.

This smoothie has a thick texture, so just add more milk if you prefer it more liquid.

TIP: BLEND the porridge oats on their own first so your drink is smoother.

5

 

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Strawberry yoghurt - 63p per serving

Serves 4.

Preparation time: 10 mins.

5

A serving contains 138 calories (7 per cent of recommended daily adult intake); 1.5g fat (2 per cent); 1g sat fat (5 per cent); 20g sugar (22 per cent); 0.3g salt (6 per cent).

YOU NEED:

250g strawberries, hulled and chopped

2 tbsp honey

pinch salt

1 tbsp cornflour

1 tbsp cold water

500g low-fat plain yoghurt

Sprig of mint

METHOD: Place the strawberries, honey and salt in a medium-sized saucepan.

Bring to a simmer, stirring frequently.

Stir together the cornflour and water until you have a smooth without any lumps.

Pour this paste into the fruit mixture in the saucepan.

Simmer for 5 mins, stirring often, until thickened and no longer cloudy.

Allow to cool and then place a quarter of the mixture in the bottom of a glass jar, bowl or glass and top with a quarter of the plain yoghurt and the mint.

Repeat for the other three jars/bowls/glasses and serve.

TIP: ADD some vanilla to the yoghurt for extra flavour or top with seeds for crunch.