The Fat Girl's Guide to Living

It’s a terrific time of year to be a foodie. Even the smallest, most modest farmers markets and roadside stands are brimming with vibrant, fresh fruits and vegetables. It’s always exciting to spot pints of ruby red strawberries among these spring arrivals – or to visit a farm and pick your own. Beautiful, juicy and tangy-sweet on their own, their flavor blossoms over ice cream and shortcakes, in cakes and pies and when blended into frozen yogurt (keep an eye out for a super-easy frozen yogurt recipe in an upcoming Foodie Fridays post). If simplicity is your thing and you’re seeking something less time-intensive than a pie but dressier than plain, fresh berries, these pretty little gems may be just what you’re looking for.

Ricotta & Cream Cheese Stuffed Strawberries are a wonderful way to dress up strawberries without compromising the integrity and beauty of the fruit when it’s in season. The filling is easy to prepare and you can make it even lighter by folding in a little freshly whipped cream just before filling the strawberries. I usually decorate mine with a single chocolate chip, but you can also dip them in chopped nuts or chocolate shavings. However you decide dress them up, every mouth-watering bite will capture the essence of sunny spring afternoons.

Ricotta & Cream Cheese Stuffed Strawberries
24 strawberries
1/3 cup cream cheese (reduced fat works fine)
1/3 cup ricotta cheese
1 teaspoon vanilla
1 tablespoon powdered sugar
24 chocolate chips

Wash, hull and dry strawberries. Combine cream cheese, ricotta, vanilla and powdered sugar until smooth. Using a Ziploc bag with a corner snipped off or a piping bag fitted with a medium tip, pipe into strawberries and cap with chocolate chips.