In Honor of Wimbledon—“Strawberries and Cream”!
Good day friends, guests and followers,
Of course this post was supposed to be only about fruit and cream, but y’all know how easily sidetracked Joanna gets. Thanks for hanging in there with me!
So sad to watch Rafael Nadal and Roger Federer go out so early in this highly anticipated annual tournament (especially after my ranting about seeds in my previous post). End of an era? Changing of the guard?
Possibly. I’m sure though, providing a little more time between the French Open and Wimbledon Tennis Championships would so a difference make. About three weeks separate the “Channel Slams” (partly because of each’s location across the English Channel). Not exactly much time to recover from the clay court season and prepare for a ridiculously short-lived grass court season. Heck: the Australian is held the end of January. The next slam is the French, which starts the Monday before Memorial Day (U.S. A.) in May. Wimbledon follows beginning the last week of June. Then no grand-slam action until the last week of August. I’m sure there are required tournaments to be played during the hard-court season, but players can also build in a little regroup time too. (IMHO, the scheduling officials really need to look at this. Players are human after all. Then again, what do I know?)
Oh well, it is what it is, and Wimbledon is obviously happening without these fan-favorite past champions. It’s also going on minus a handful of top male players and women (i.e., Victoria Azarenka) out with injuries after slips and slides on the slick grass surface of the first week. Former Grand Slam champion, Wimbledon finalist, Tennis Hall of Fame and current Davis cup captain Jim Courier commented about the game being so much more aggressive now. The Wimbledon courts are still being groomed as they were about a century ago, when play was with wooden racquets and the balls didn’t move as hard and fast as they do nowadays. Hmm: very interesting point.
All Wimby 2013 facts and conjecture aside, this tourney is best known for its traditions. Wearing all white garb on the court. No play on “Middle Sunday, ” among others.
And this one (finally): The topic of today’s post: Strawberries and Cream! A favorite, I’m sure, during every “Breakfast at Wimbledon”. Here are a few images of what theirs looks like. 0:-)
This ain’t no strawberries and whipped cream, folks. European cream is a lot different. In England, it is known as double cream, is not aerated and so thick it has be spooned as it doesn’t pour. (This, as described by late author Laurie Colwin, in her novel Home Cooking.) I’ve had a similar Italian version (a.k.a. panna), many times over granita, similar to a “slushie” or Italian ice, in strawberry or coffee versions. Yes, many people make it here, but it just ain’t the same. (And trust, me: pure fat ain’t low in the calorie count neither.)
So: what does Joanna do? Come up with a healthy—no less tasty—version of same! (Hey, if it tastes like you’re giving something up, it’s not worth it.) And of course, it’s seriously easy-peasy.
What you’ll need (serves one person):
Fresh strawberries, hulled, or hulled and sliced. (Your choice on how many 😉 )
Roughly equal parts non-fat plain regular and Greek-strained yogurts (1/2-cup each is good, but you can adjust to taste/preference in consistency)
Vanilla (a few drops to taste)
Sugar, sugar substitute (i.e., Splenda, Stevia, etc) or honey (again, you decide how much based on how sweet you like)
Sugar-free non-dairy creamer (French vanilla or hazelnut—optional)
What to do:
Combine the yogurts, vanilla, sweetener (and non-dairy creamer); stir until smooth.
Pour over strawberries or plop them into the mix, as did I.
Eat and watch Wimbledon!
Mixing the yogurts creates a consistency pretty similar to that of panna and most likely, double cream. It also cuts the tartness and thickness of the Greek yogurt, while thickening up the regular yogurt. Try it and let me know what you think. Feel free to substitute blueberries, peaches—whatever your favorites are!
I also keep thinking about freezing myself some yogurt pops using this mix. Again, it’s all about consistency with NO FAT (or sugar, should you go that route).
So, what do you think? Ready to give it a try?
*You can also use pre-flavored vanillas of each or one. (Doesn’t matter which one). I stick to plain yogurts b/c the ready-made tend to be very high in sugar, and the sugar-free version is a bit too sweet for my taste.
Happy rest of Wimbledon–and the week, of course!