4 cups sliced strawberries
6 tablespoons cornstarch
1/2 to 2/3 cup sugar
1/2 cup fresh lemon juice
1 teaspoon grated lemon rind
1/2 pint heavy cream, whipped (or firm yogurt, nonfat OK, stirred until smooth)

Place the strawberries in a medium-sized saucepan. Cover and cook over medium heat for 5 to 8 minutes, until fruit looks like soup. Transfer to a medium-sized bowl and set aside.

Without washing, use same saucepan for this step. Combine the cornstarch, sugar and lemon juice in pan and whisk until uniform.

Pour still-hot strawberry soup back into cornstarch mixture, whisking continuously. Return pan to stove and cook over medium heat, stirring continuously until thick. (This should take about 5 minutes.) Remove from heat and stir in the lemon rind.

Transfer mixture back to same bowl strawberries were in; cool to room temperature. Puree until smooth in a food processor or blender and return to bowl. Cover tightly and chill until cold.

Fold in the whipped cream or yogurt and serve.

Makes 4 to 6 servings.

— Recipe from "The Enchanted Broccoli Forest," by Mollie Katzen.