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Recipes // Desserts // Chocolate Flax Dipped Citrus Ricotta Stuffed Strawberries

Chocolate Flax Dipped Citrus Ricotta Stuffed Strawberries

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By Wendy Bazilian, DrPH, RD

Prep time: 20 minutes
Cook time: 0 minutes
Makes: 16 strawberries

Ingredients:

  • 16 large ripe strawberries
  • 1/2 cup part-skim ricotta
  • 1/2 cup Lowfat Greek-style plain yogurt
  • 1 Tbsp orange juice
  • 1/2 tsp. orange zest
  • 2 Tbsp honey
  • ~3.5-4 ounces 70%-80% dark chocolate (bar)
  • 4 Tbsp Ground flaxseed
  • 1 tsp ground cinnamon
  • 2 tsp sugar in the raw

Directions:

  1. In a small bowl, mix ricotta, yogurt, orange juice, orange zest, and honey. Cover and refrigerate until ready to use allowing at least 10 minutes for the flavors to mingle.
  2. In another small bowl, mix the flaxseed, cinnamon and sugar. (Alternate: use finely chopped walnuts and cinnamon in place of flax, cinnamon, sugar)
  3. Rinse and pat dry the strawberries. Remove the stem and create a small well in the top and toward the center (stem end) using a small melon baller, knife or scoop end of a potato peeler. Slice off the tip of the opposite end of the strawberry so it can stand upright on a plate.
  4. Melt about 3 ounces of the chocolate by breaking the bar into pieces and melting the chocolate in a double boiler stovetop or in the microwave (20 seconds and then in 12 second increments until melted). Leave a small part of the bar un-melted for garnishing with chocolate shavings.

Assembly: Use a piping bag, plastic bag (cut the corner) or small spoon and fill each strawberry with the ricotta-yogurt mixture so it comes above the strawberry about one-half inch in a decorative way. Dip the opposite end into the melted chocolate about half way up the strawberry and then dip into the ground flax. Place chocolate-dipped end down on a plate and refrigerate for 10-15 minutes or longer to allow the chocolate to set. Before serving, use a microplane to grate and sprinkle some dark chocolate on top. You can also garnish with a small mint leaf.

*Alternate/additional method: Do not cut off the tip of the strawberry (opposite of the stem). Fill the well created when removing the stem with the ricotta-yogurt mixture just even with the top of the strawberry and then dip that same end in the chocolate followed by the flax-cinnamon mix. Place strawberries chocolate-side down on a plate and refrigerate for 10-15 minutes or longer to allow the chocolate to set.
 

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