II know many of you across the pond will be looking at food for this 4th July weekend. Every year we look at ideas for celebrating this day and predictably the red, white and blue theme comes to the fore. We’ve provided
This year I am revisiting a recipe I made about 5/6 years ago – a sort of Sicilian Canolli – strawberries stuffed with a ricotta mixture then finished with nuts, toasted coconut or blueberries. I used to take them to support group meetings for a bariatric-friendly nibble but they were a little tricky to transport.
This weekend I shall serve them in small cups, dip dishes or even silicone cup cake holders as you can see in the main picture – perfect dispensers that are easier to handle at buffet style set-ups than just the fingers, but they are perfect to pack in a lunch box. It’s the ideal time to make these healthy sweet offerings because strawberries here in the UK and elsewhere are at their peak (it is Wimbledon fortnight after all) and the big, juicy, ripe berries are just perfect for stuffing! I guarantee these will be the first items to disappear from the dessert table when they are served … trust me on this …
SICILIAN STRAWBERRY CANNOLI WITH BLUEBERRIES: Prepare as for Valentine Strawberries (see recipe here) but finish with blueberries as in the main picture. Place in small dishes to serve – chill until required.
Of course if time is at a premium and you don’t have time to prepare anything fancy then don’t forget that a dazzling and enticing display or red, white and blue fruit can have the same impact. Fill little cups with berries or slice melon and fix onto wooden lolly/popsicle sticks for easy eating – job done!