1. Remove the hulls from the strawberries and wash. Cut into thin slices, place in a bowl and mix with 1/2 cup of the sugar. Stir occasionally. Puree strawberries in a blender and set aside. 2. Stir the masa harina into the water to dissolve; strain though sieve. In a 2-quart saucepan, heat the masa mixture, milk and canela stick. 3. Cook over medium heat and stir continuously with a wooden spoon. When the atole thickens after approximately 3 to 4 minutes, reduce the heat to low and add 3/4 cup of the sugar and the puree of strawberries. Continue to cook for 5 minutes, stirring continuously. 4. Add additional milk if necessary; the atole should have a slightly thick but pourable consistency. 5. Strain into a serving bowl. 6. To Serve: Pour into cups. Serve as a dessert soup garnished with powdered mint and half a strawberry fanned out. ---------------------------------------------------------------------------
Nutrition
Ingredients
