We wanted to try an Egyptian dessert this week. We also wanted something healthy so that our waistlines didn’t explode after that Georgia Peach Cobbler. We found a recipe for a strawberry dessert on Tour Egypt and while it’s fairly healthy, I have to say that I’m not really convinced it’s an authentic Egyptian dessert. I’m also uncertain whether it’s a dessert or if it’s breakfast. I think it can easily be both; and if not, well then we just ate dessert for breakfast. I suppose there are worse things that could happen.
Next add a few slices of peaches to the sauce pan and cook an extra minute or two. The original recipe calls for passion fruit, which would probably make this more Egyptian (maybe?), but unfortunately we couldn’t find any. Not to mention, we had more than enough peaches available. Finally we also added a splash of OJ just for fun.
Next we poured the ingredients from the sauce pan into the blender and mixed until they formed a nice puree. At this point you could use a sieve to remove the raspberry seeds, but we like them left in to give it more of a fruit preserve texture. While the puree cools, slice some strawberries and place them in individual serving dishes.
Dad and I sampled a bit of the kids’ dishes and it really was quite good. Not enough to sway me from my daily bowl of Cheerios and fruit though. Seriously, if I don’t have them in the morning you don’t want to be near me. They are a must for me – every morning since childhood with the exception of a few periods in which I took “a break” to sample other options. However each and every time I find myself back with my beloved little O’s. Perhaps I am what you’d call a cereal monogamist.
Back to our dessert, I mean breakfast, Dad and I would give it 3 spoons. You really can’t go wrong with raspberries or strawberries. Miss A gave the dish 4 spoons and ate it up. When I asked Mr. N if he liked it, he gave it some thought.
Print this recipe: Strawberries with Raspberry Puree