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Spring Into Wellness: Strawberry “Flat-cake”

May 9, 2012

We’re back with another Spring Into Wellness post! Today registered dietitian Kristine Van Workum shares a sweet and healthy treat that is sure to delight the taste buds of kids and adults alike!


Most Americans fall short on the goal to fill half their plate with fruits and veggies, so I try to squeeze them into as many of my meals and snacks as possible. Research shows that increased consumption of fruits (and vegetables) may help protect against a wide range of cancers and other diseases.

As a registered dietitian living in Florida, each spring I’m lucky enough to enjoy a plentiful supply of locally-grown strawberries (weather permitting, of course). Since May is National Strawberry Month, it’s a great fresh fruit to incorporate into any meal or snack. Strawberries are a delicious source of fiber, Vitamin C, potassium and folate. Their brilliant red color makes them visually appealing, and remember the more color and variety in our diets, the higher the nutritional benefits.

Strawberries, as well as all other fruits, provide antioxidants and phytochemicals essential for overall health and disease prevention. For more information on strawberries, including research and additional health benefits, visit the Florida Strawberry Growers Association or the California Strawberry Commission websites. Try the simple recipe below for a fun way to incorporate fruit into your next meal or snack – I like enjoying this one for a well-balanced breakfast!

Strawberry “Flat-cake”


  • 1 sheet of  Flatout Hungry Girl Foldit Sliders in Classic White
  • 1 tsp olive oil
  • 1 Tbsp cinnamon, cardamom, or pumpkin pie spice blend (or any spice you prefer)
  • 6 large strawberries, diced
  • 4 oz Greek yogurt (plain or vanilla flavor)
  • 1 Tbsp chopped dried plums (optional, or substitute any other fruit you prefer)
  • 1 Tbps walnuts, chopped (optional)


Preheat oven to 350°F. Break sliders into individual pieces and place on a cookie sheet. Brush each slider lightly with olive oil, then sprinkle with cinnamon, pumpkin pie spice and/or cardamom. Bake for 8-10 minutes or until slightly crisp; allow to cool.

Place 1 slider section on a plate. Spoon 1/3 of the Greek yogurt onto the slider, and layer 1/3 of diced strawberries on top. Repeat this process, stacking the second slider on top, then layering with yogurt and strawberries; repeat again, ending with yogurt and strawberries. Top with diced dried plums and chopped walnuts, if desired.

How beautiful does that look? We hope you try – and enjoy – Kristine’s delicious recipe!


We’d love to hear your fresh perspective!

  • What are your favorite ways to incorporate strawberries into your meals?
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