If you’re a fan of Sunday brunch but are tiring of the usual eggs, bacon
and croissants, perhaps you’d like to try the fruity alternative.

What is it, you ask? French toast and a granita.
Granita- Semi-frozen dessert made from sugar, water and various flavorings.
It is related to sorbet and Italian ice.
But just not any type of French toast and granita, this entree and Icy beverage
contain the popular late Spring and summer fruit also known as strawberries.

Why strawberries?
In addition to making both dishes taste great, they (strawberries) can help
keep the bones of postmenopausal women in tip-top shape.
Strawberries contain a variety of nutrients like-calcium, vitamins C and K
and potassium–all of which are known to increase bone density.

So, now that you’re aware of the benefits you can get from the red beauties,
it’s time to learn how to use them to make a delicious breakfast, lunch
or brunch.

Recipe no. 1-
French Toast with Minty Strawberry Sauce!
Ingredients:
Already-made French Toast, 4, 6 or 8 slices.
1/2 cup of sugar
1 1/4 cups of fresh mint leaves
1 1/2 cups of strawberries, (fresh or frozen) trimmed and quartered
1 extra cup of strawberries- leave whole
2 Tbs. of champagne vinegar (can’t find, use apple cider vinegar)
2 cups of whipped cream or vanilla Ice cream (optional)
To make:
In a pot, combine sugar and 1/2 cup of water; stir in 1 of mint leaves.
Bring to a boil; reduce to medium-low. Cook until sugar is dissolved, about
2 mins. Transfer to a heatproof bowl and let cool. Strain. In a bowl, combine
strawberries, syrup and vinegar. Cover and if desired, chill. Heat up or make
the French toast and pour the strawberry sauce over it, along with the whipped
cream or Ice cream. Cut the rest of the strawberries in half and place some on
top of the French toast and on the side of the plates, (as a garnish).
Not counting the French toast- Calories in the syrup-140 per serving,
Prot-1g. Carbs-30g.

Recipe No. 2-
Strawberry Granitas!
Serve this after the main course, as an after Brunch dessert treat.
Ingredients:
1/2 cup of sugar
2 cups of strawberries, cleaned, trimmed and quartered
1 1/2 tsp. of grated lime zest
2 Tbs. of lime juice
1 1/2 tsp. of grated peeled ginger
A few sprigs of mint, and 2 to 6 strawberries, do not cut
To make:
In a pot, combine sugar and 1/2 cup of water; over medium heat, bring to
a boil. Cook until sugar dissolves, 1 to 2 mins. Let cool, In a blender,
puree strawberries, zest, juice and ginger until blended; stir in sugar syrup.
Pour into freezer-proof 8″ square pan. Cover; freeze for 8 hours.
After 8 hours and using a fork, scrape frozen mixture into medium-sized
glasses and the final step; garnish each glass with a sprig
of mint and a whole strawberry.
Calories- 135 per serving, Prot-1g. Carbs-34g.

Sources:
* Journal Food & Function
* North Carolina State University
* Food Blog- AllRecipes.com
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