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Tuesday, June 22, 2010

Easy Stuffed Strawberries

This is an unusual spring.  I don't remember ever finding such luscious, perfectly ripe strawberries at bargain prices! Each time I shop (which is more often than my hubby would want), I have a hard time resisting the temptation to bring these babies home. We don't make a whole lot of cakes or pastries.  Instead, our desserts are often fruits eaten fresh or in smoothies and granita.  If the berries are a bit tart, stuffing them with sweetened ricotta cheese make an elegant dessert without spending a lot of time in the kitchen.  They can be prepared ahead of time and stored in the fridge.  It's a quick way for us to get our sugar fix! You could also dip these in melted caramel or dark chocolate and roll them in chopped nuts but then the calories add up.  Take your pick, this is the best time to enjoy strawberries at their peak.


EASY STUFFED STRAWBERRIES

                                  
You'll need,
a carton of strawberries
a small tub of ricotta cheese
1-2 tsp honey (you can add more or less if you want it sweeter)

Mix ricotta cheese with honey and set this aside while you prepare the strawberries.

Using a paring knife, cut out a wedge on the stem side of the strawberries to hull or remove the calyx (the leaf-like structures on the stem side). Do not discard the hull or "cap".  Hallow out the center of the strawberries with a grapefruit spoon.  Stuff this with the honey-ricotta cheese mixture and replace the hull.  Serve immediately or place in the fridge for at most an hour before serving.

14 comments:

Ingrid said...

Hmmmm, I usually stuff mine with mascarpone. Ricotta would be cheaper and just as yummy, which is a score in my book. I didn't make them often as it was a pricey treat now I can. :)
~ingrid

Ciao Chow Linda said...

Oh how delicious and easy is this recipe. I could eat a dozen of them. Thanks for stopping by my blog.

Juliana said...

Oh! What a nice way to serve strawberries...will definitely try it...looks beautiful!

Carolyn Jung said...

A great way to use up leftover ricotta from baking or cooking, too! I bet it would be good stuffed into fresh figs, as well. Yum!

My Little Space said...

Oooo... I think I'll have your beef soup for appertizer, your pasta for main course, mangoes lasie to cool down before ending with the strawberry stuffing for dessert. Perfect dinner! Yummm.... Hope you're having a wonderful day.
Cheers, Kristy

Tangled Noodle said...

This is the best way to showcase summer's sweet fruit - simple and scrumptious!

~~louise~~ said...

Oh goodness, YUM!!!

Fresh Local and Best said...

I love strawberries, and fortunately this season has been particularly generous. This looks like a fab recipe! I wouldn't be able to resist bringing more of these babies back home either.

MaryMoh said...

I love eating strawberries with sweetened whipped cream but never thought of stuffing them. These look very beautiful in presentation. Thanks very much for sharing.

Cinnamon-Girl said...

These are so scrumptious looking! A great idea for an easy dessert - no turning on the oven and overheating.

Recipe for Delicious said...

Oh these look heavenly! The strawberries we've been getting are really bright and flavourful, but a little small for stuffing. I might try dipping in the ricotta, though. I make a dessert with roasted peaches and amaretto-spiked ricotta that is just great. I got it from Proud Italian Cook.
Great recipe and great photo! Thanks for stopping by my blog!

Sanjana said...

Wow! I'd have never thought of this. I love when ricotta is used in desserts! Yum!

Foodessa said...

Having Ricotta and honey within strawberries is a great easy treat to put together. I also add a few finely crushed roasted almonds as well as a touch of Grand Marinier ;o)

Ciao for now and flavourful wishes,
Claudia

Anna said...

What a great idea, I never had stuffed strawberries. Must be soooooo yummy.