Wednesday, March 3, 2010

Stuffed Strawberries

I just finished "Animal, Vegetable, Miracle" by Barbara Kingsolver. In it, she describes how she and her family ate entirely locally (from their own or neighbors farms) for one year. It inspired me to go a little more frequently to our (very local) Farmer's Market. It is literally a walk in the park away, so I don't know why we don't go more often. One of my latest finds, in addition to my absolute favorite local strawberries, was a soft German style cream cheese called Quark. I always think of ad formats, not food, when I hear this word. It comes in lots of varieties, but the kind sold at our market is a lightly lemon flavored and slightly sweet cheese and it is fantastic with strawberries. I stuffed our local strawberries with this cheese and rolled them in graham cracker crumbs to create this lovely dish. Served with a little Hershey's syrup, these were a delicious and light dessert. The cheese only has about as much fat as yogurt, believe it or not! I don't know how regularly available this cheese is elsewhere, but if you have access to it, I urge you to try this application!

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