Magical Strawberry Fluff and Blueberry Sauce

Chaia Frishman Chaia Frishman
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There are a few recipes I specifically make just for Pesach, even though I know they would be a hit during the year as well. My chicken artichoke crepes, nuts-for-nuts cookies, and this winner I’m about to share with you are on that list. Many of you are familiar with strawberry fluff. I call it magical because a mere pint of strawberries explodes into quarts of goodness in under five minutes. Thanks to F.G. for having the fluff measurements saved in her WhatsApp media for me every year.

40m 8-10
Easy Vegetarian Pescatarian Gluten Free Salt Free Low Fat Passover Parve

Contains: Egg

Directions

Prepare the Strawberry Fluff

  1. Place all ingredients in a large bowl. Using a hand mixer, start by digging into the bowl and turn on the mixer to almost the highest. Mix for five to six minutes and watch everything slowly incorporate into a fluffy pink mixture.

  2. For the last minute, turn the mixer speed to the very highest. You won’t get stiff peaks; it will barely be soft peaks, but it will peak so you’ll know

    that you’re done. Store in containers and place in the freezer.

Prepare the Blueberry Sauce

  1. Place all ingredients in a pot over low heat. Mash down a few of the blueberries and stir for one minute. Raise the heat slightly and continue cooking for five minutes. It should look like blueberry jam.

  2. If you want your sauce to be completely smooth, blend it with an immersion

    blender and then push the sauce through a sieve so it doesn’t have pieces.

  3. Let cool.

Prepare the Diced Fruit Topping

  1. Add ingredients to a bowl and mix.

To Serve

  1. Scoop 1/4 cup fluff into a bowl. Top with one tablespoon sauce and sprinkle with one tablespoon fresh fruit.

  2. If desired, garnish with chopped nuts or unsweetened shredded coconut.

Credits

Notes:
I use fresh blueberries, but you can use frozen. The cooking time might be slightly shorter though.

The strawberry fluff defrosts very quickly, so we recommend preparing it in individual
serving dishes and freezing until ready to assemble and serve.

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

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