Gently fold them into the strawberry puree.

Fill 10 pop molds halfway with the strawberry puree; freeze 1 hour or until somewhat firm.

Top with the balsamic reduction, pour in the remaining strawberry puree, and add the pop sticks; freeze 3 hours or until firm.

Waffles are plump and excellent, served with strawberry puree or sauteed apples.

She made a fresh strawberry purée, which enlivened the drink.

To serve, spoon the strawberry puree into a shallow serving bowl and float the meringues on top.

Prepare strawberry purée: In a blender, combine strawberries and jam.

Add strawberry purée, making an even layer across bottom of pan and leaving a rim of dough above it.

Pour equal portions of strawberry purée into each of 4 bowls.

Top with fresh strawberries or strawberry puree and serve.