Strawberry is one of the fruits that is loved by many due to its juicy, summery, and sweet flavor! This fruit is considered a superfood and it is jam-packed with a list of antioxidants and nutrients which makes it even lovelier!
Here are the health benefits of strawberries:
Vitamin C is important in your daily vitamin requirement and strawberry is an excellent source of vitamin c. One serving of strawberry contains 51.5mg of vitamin c, and doubling the serving to a cup can help you achieve 100 percent of your vitamin c needs.
The abundance of Vitamin C in strawberries promotes the production of collagen, therefore, maintaining your skin’s elasticity and resilience. This fruit also contains ellagic acid which is known to be a wrinkle-fighter and it helps prevent the destruction of collagen in the skin.
Rich in Fiber
A lack of fiber can cause constipation and inflammation in the intestines known as diverticulitis which affects over 50 percent of people over 60. Include strawberries in your daily snacks to boost your fiber intake.
Vitamin C is an antioxidant and aside from its anti-inflammatory properties, it can also protect the eyes from the damages caused by free radicals. Vitamin C also plays a significant part in strengthening the eye’s cornea and retina.
Paleo Strawberry Souffles
- 8 ounces organic fresh strawberries
- 2 teaspoons lemon juice
- 3 Tablespoons honey, divided
- 3 egg whites, divided
- 6 6-8 ounce ramekins
- Preheat your oven to 350 degrees F.
- Place a fine-mesh strainer over a large mixing bowl or the bowl of a stand mixer.
- Blend the strawberries in a blender or a food processor. Pour the puree into the strainer to remove the seeds and use a rubber spatula to press the puree through the holes, getting as much puree out as you can. Discard the seeds and thick pulp.
- Add lemon juice, 2 tablespoons of honey, and 1 egg white to the strawberry puree. Whip for about 5 minutes or until the mixture is very fluffy and has reached a soft peak phase. (If you remove a beater, the mixture should stand up on its own with the “peak” of the mixture flopping over a little.)
- In a separate, medium-sized bowl, whip the remaining 2 egg whites with a hand mixer until it gets bubbly, then drizzle in the remaining tablespoon of honey. Continue to beat the egg whites until they reach a soft peak as well.
- Gently fold the white egg white mixture into the pink mixture. Don’t over stir or you’ll lose volume.
- Place the ramekins on a baking sheet. (DO NOT GREASE THEM.) Divide the fluffy strawberry mixture among the ramekins. They’ll be very full.
- Bake them on a rack in the center of the oven for 15-16 minutes. Or until the top of each souffle is stiff and has golden brown spots — like a toasted marshmallow.
- Remove from the oven and serve as soon as they’ve cooled off enough to eat. Serve as is or top with a little whipped cream.
Adapted from Perry’s Plate