So Wimbledon fortnight begins…and so does the best of the English strawberry crop. Wimbledon and strawberries a perfect pairing if ever there was one. Some 27,000 kilos of strawberries and 7,000 litres of cream will be consumed during this tournament to reinforce the point.
To get things off to a fine start my first strawberry recipe to celebrate the event is just a modern twist on the classic strawberries and cream. Adding a little balsamic vinegar to the equation (you’ll just have to trust me on this) and using mascarpone rather than cream, lifts this simple dish into the luxury class.
BALSAMIC STRAWBERRIES WITH MASCARPONE TOPPING
450g/1 lb strawberries, hulled
2 tbsp balsamic vinegar
1 tbsp Splenda granulated sweetener
100g/4 oz low-fat mascarpone cheese
100g/4 oz 0% fat thick Greek yogurt
2 tsp Kirsch (optional)
1 tsp Splenda granulated sweetener
1. Mix the strawberries with the balsamic vinegar and sweetener and leave to marinate for about 30 minutes.
2. To make the topping, beat the mascarpone with the yogurt, Kirsch (if using) and sweetener.
3. To serve, scoop the strawberries into bowls and top with a generous spoonful of the mascarpone mixture.
WLS PORTION: 1/2-3/4
V suitable for vegetarians
Calories per portion: 93
Image courtesy of Splenda