Sunday, as most of us know, was Mother’s Day. I thought up a few things for Tex to grill, which at first thought included dessert. I wanted to grill peaches, pineapple, and maybe even pears (and then dip them in something wonderful). Well, Saturday evening I found out the universe had felt otherwise. The peaches at the farmer’s market were crap. Tiny things that were hard as rocks. So I scrapped the whole thing, went home feeling defeated, and totally forgot to come up with a plan b. Sunday comes along, as it tends to do, and suddenly have a special lunch sans dessert sent me into a mild panic. There’s nothing like a panic to get those creative juices flowing, and thus, dessert was born.
Ricotta and almond stuffed strawberries. Light, pretty darn healthy, and only to be improved with some chocolate drizzled over top.
Ricotta and Almond Stuffed Strawberries: (serves 3)
9 strawberries, centers carefully removed
1/4 cup or so of slivered almonds, toasted
1/2 cup ricotta cheese
1 tsp almond extract, or more if desired
heavy dash of cinnamon and nutmeg
Preheat oven to 350. Toast slivered almonds until golden brown. Combine ricotta, almonds, almond extract, cinnamon and nutmeg in a small bowl (or leftover ricotta container). Stir to combine. Fill each strawberry with mixture. Serve chilled.