Recipe: Santa Berries
These adorable Santa Berries are extremely nice, and not one bit naughty.
I’m always looking for creative ways to make holidays fun for my kids without extra sugar. This one caught my eye because of the potential to add fermented food, but don’t feel like you have to use any fermented ingredients. Simply whip up 1 cup of store-bought cream cheese with appealing flavors like vanilla or almond extract, buy some mini chocolate chips, and have fun!
Santa Berries are a lot of fun for kids to help make and the assembly couldn’t be easier. This is a great way to get kids excited about snacking on fruit, instead of all the sugary cookies that bombard us at the holidays!
Makes 12 Santa Berries
12 fresh strawberries
12 pieces fermented or fresh pineapple
1/2 cup cream kefir
1/2 cup coconut cream
(1 cup cream cheese may be substituted for coconut cream/kefir blend)
Cacao nibs for decorating
Sweetener if desired (I use Vanilla Liquid Stevia)
Cream Kefir: Add 2 tbls. fresh kefir (or 2 tbls yogurt with live cultures) to 2 cups fresh cream. Blend. Allow to sit on pantry shelf for 24 hours. Transfer to fridge. Click here for more information on dairy ferments.
Coconut Cream: Place 2 c. coconut flakes in food processor. Process until it resembles a fluffy cream. Add a tad of coconut oil if needed to moisten the texture. You can also purchase coconut cream.
Fermented Pineapple: Place bite-size pineapple pieces in mason jar. Cover with filtered water, 1/4 c. whey, and a splash of lime juice. (You may also use water kefir or kombucha instead of the whey.) Cover and allow to sit at room temperature for 48 hours.
Assembling the Santas:
Combine cream kefir and coconut cream. Add sweetener if desired. Set aside.
Cut strawberries in half, horizontally. Place kefir/coconut “frosting” on the cut side of both the top and bottom halves.
Sandwich a piece of pineapple between both parts of the strawberry and secure with a toothpick.
Add cacao nibs to the pineapple for eyes.
Using a piping bag or a spoon, apply coconut/kefir “frosting” to create a beard and add trim on the hat.
Serve and enjoy!
Photo Credit: Andrea Fabry
Chris Regan and Ashley Mayne produce a wide array of delicious greens for the Hudson Valley.
With his new book, Forrest Pritchard tells the stories of 18 farms from all across America.
Forrest Pritchard and Smith Meadows are prime examples of sustainable family farming.
Jonathan Waxman shares his food philosophy with Slow Films.
A group of star chefs play with fire for a good cause.