Strawberry Carpaccio
  • 3/4lb strawberrieswashed and hulled, divided
  • 1/2tsp orange blossom water
  • 1tsp to 2clover honeyoptional
  • 1/4cup toasted pistachiosroughly chopped
  • 2Tbsp mint leaves
  • Edible flower petalsfor garnish
  1. In blender, add 1/4 lb strawberries and orange blossom water. Blend until smooth. Taste and adjust sweetness with honey, if desired. Into small bowl, strain strawberry purée through fine-mesh sieve. Discard any pulp left in sieve and set aside.
  2. Cut remaining strawberries into thin slices, lengthwise. Arrange them over chilled serving plates in a single layer, slightly overlapping. Drizzle with a few spoonfuls of strawberry purée before garnishing with a scattering of pistachios, mint leaves, and edible flower petals.
Recipe Notes

Per serving: 108 calories; 3 g protein; 4 g total fat (0 g sat. fat); 19 g total carbohydrates (12 g sugars, 5 g fiber); 44 mg sodium