Recipe of the Week: Cheesecake Stuffed Strawberries

Nope, you didn't stumble into Bizzaro world. Yup, you read that title right. As it turns out, someone came up with the best idea since strawberries went ON your cheesecake. Why, oh why, didn't we think of this??? No time to dwell on that...let us just be thankful that someone did!

And while we're handing out thanks, we really must give a shout out to Twitter. We know some people are loath to get on board with the thought-truncating machinations of that most ubiquitos of social media options... but guess where we found this recipe? Seriously, we can no doubt live without knowing what Ashton Kutcher had for breakfast, but we're pretty sure we can't live without cheesecake stuffed strawberries! So thank you Twitter, thank you @localinseason and thank you @nutmegnanny!


Cheesecake Stuffed Strawberries

You need:

• 1 pound large strawberries
• 8 oz. block cream cheese
• 3-4 tablespoons powdered sugar
• 1 teaspoon vanilla extract (may also use almond or lemon, depending on your preference)
• Graham cracker crumbs

Directions:

1. Rinse strawberries and cut around the top of each strawberry
2. Remove tops and clean out insides, a paring knife works well
3. If you want strawberries to stand up-right for presentation, cut a bit off the bottom
4. Set berries aside
5. In a medium bowl, combine cream cheese, powdered sugar and vanilla
6. Put cream cheese mix in a piping bag and fill strawberries (be sure let some 'overflow' the top
7. Put graham cracker crumbs on a plate
8. Dip tops of strawberries in the crumbs until fully coated
9. Enjoy!

Find more great fruit and produce recipes on Ruma's web site!

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Recipe of the Week: Frozen Fruit Pops

New England or not, we think it's now safe to say summer is truly here. (If it snows next week, feel free to blame us.) One of the things we love best about this season is the amazing abundance of berries! Between the blueberries and the raspberries, it sure gets wild in our neck of the woods once the calendar flips to July.

This week we wanted to bring you a recipe that not only highlighted some of summer's best berries, but served as a tasty way to cool off. We think we've found it with these super simple ice pops - featuring three kinds of berries along with bananas and yogurt, they're also bursting with nutrition!



Frozen Fruit Pops

You need:

• 2 cups fresh blueberries, raspberries, strawberries and sliced bananas, mixed
• 2 cups plain or vanilla yogurt
• 1/4 cup white sugar
• 8 small paper cups
• 8 popsicle sticks

Directions:

1. Place the berries, sliced banana, yogurt and sugar into a blender
2. Cover and blend until fruit is chunky or smooth, as desired
3. Fill paper cups 3/4 full with fruit mixture
4. Cover the top of each cup with a strip of aluminum foil
5. Poke a popsicle stick through the center of the foil on each cup
6. Place the cups in the freezer for at least 5 hours
7. To serve, remove foil and peel off the paper cup

Find more great fruit and produce recipes on Ruma's web site!

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Always have fresh fruit on hand - join Ruma's Royal Fruit Club or purchase a monthly plan for a friend! Shipping is FREE

Recipe of the Week: Great Galettes

They sound all fancy, but in reality galettes are more like a "fancy-free" cousin to the traditional tart. In other words, this yummy dessert is easy to make!

Fresh Summer Fruit Galettes

You need:

• 2 (9 inch) refrigerated pie crusts
• 3 fresh peaches - peeled, pitted and sliced
• 1 pint fresh strawberries
• 1/2 pint fresh blueberries
• 4 tablespoons white sugar, divided
• 4 tablespoons all-purpose flour, divided
• 6 tablespoons turbinado sugar (aka raw sugar), divided
• Vanilla ice cream or whipped cream (optional)

Directions:

1. Preheat oven to 450 degrees
2. Lay out one pie crust on a baking sheet lined with parchment or on a baking stone, leaving room for the second pie crust next to it
3. Mix the sliced peaches with half of the blueberries, 2 tablespoons of the flour and 2 tablespoons of the sugar in a bowl
4. Pour over one pie crust leaving a 1-inch border
5. Fold up the uncovered border over the edge of the fruit and pinch into pleats
6. Sprinkle the crust and fruit filling with 3 tablesppons of turbinado sugar
7. Lay out the second pie crust on the baking sheet
8. Mix the sliced strawberries, the remaining blueberries, 2 tablespoons of flour and 2 tablespoons of sugar in the bowl
9. Pour over second pie crust and form the galette as in step 5
10. Sprinkle with 3 tablespoons of turbinado sugar
11. Bake until crust is lightly browned, about 12 to 14 minutes
12. Serve warm or at room temperature topped with vanilla ice cream or fresh whipped cream

Looking for more great fruit recipes? Click here!

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Always have fresh fruit on hand - join Ruma's Royal Fruit Club or purchase a monthly plan for a friend! Shipping is FREE!