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BONNIE WELLER / Inquirer Staff Photographer
A morning’s picking at Russo’s Farm yields a flat of ripe, bright strawberries.
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There's a secret to the sweetness of Joe Jacobs' berries
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Ripe for the picking

Limber up your fingers and back: Strawberries are in season at u-pick-'em farms.

8 ounces strawberry yogurt

Chocolate sauce (your choice)

1. Heat the oven to 375 degrees.

2. Coat the inside of 4 ramekins with butter and sugar.

3. Using an electric mixer, whip the egg whites on high speed while gradually adding the 1/2 cup sugar. Beat until stiff peaks form.

4. Gently fold in the strawberry sauce and yogurt, then fill the ramekins with the mixture.

5. Place the ramekins in a larger baking dish. Pour water into the dish to come 1 inch up the sides of the ramekins.

6. Bake until the tops of the souffles are lightly browned and spring back when touched, 8 to 10 minutes.

7. Top the souffles with chocolate sauce. Serve at once.

- From Back to the Family by Art Smith (Thomas Nelson Inc., 2007)

For the Strawberry Sauce: To a saucepan over medium-high heat, combine 1 pint (2 cups) fresh hulled-and-quartered strawberries, 3 tablespoons sugar, and 2 tablespoons water. Bring to a boil for 1 minute. Reduce heat. Simmer slowly, stirring constantly until sauce reaches syrup consistency. Remove from heat, let cool, and puree until smooth.

Per serving: 195 calories, 5 grams protein, 45 grams carbohydrates, 40 grams sugar, trace fat, 1 milligram cholesterol, 90 milligrams sodium, 1 gram dietary fiber.

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