WRAL reporter Brian Shrader and our own Lisa Prince feature seasonal recipes in their Got to Be Good Cookin’ segment using ingredients grown and available right here in North Carolina.
According to Brian Shrader, this is a “creamy, smooth, but zingy” treat perfect for the summer-like temperatures at the end of May. To make Strawberry-Blueberry Cupcake Freeze, start by combining a pound of N.C. strawberries, 1/2 cup of N.C. blueberries, 2/3 cup of sugar and 1/4 cup of lemon juice in a blender. Next, blend the mixture with 16 ounces of whipped topping. Place paper muffin liners into a muffin pan and fill each cup with the mixture. Finally, cover the muffin pan with plastic wrap and place in the freezer.
N.C. strawberries are still available in limited quantities at farmers markets, roadside stands and pick-your-own farms across the state. To find a location near you, check out our online directory for local food,www.ncfarmfresh.com.