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" Recipe courtesy of chef Sara Moulton. I&amp;#039;m a big fan of the wonderful Italian pastry called the cannoli \u2014 especially the filling of fresh ricotta, candied zest, and chocolate. My dessert swaps the cannoli&amp;#039;s crunchy cylinder of deep-fried dough for a crunchy strawberry. I&amp;#039;ve also replaced the ricotta in the filling with low-fat cream cheese, because the ricotta is too wet for this recipe. (You can use full-fat cream cheese if you want, but I think the low-fat is actually quite satisfying, and who needs the extra calories?) The creamy filling and chocolate chunks are a great counterpoint to the tart strawberries. SERVINGS 4 INGREDIENTS 8 large strawberries (about 1 pound) 2 ounces low-fat cream cheese (about 1/4 cup), softened 1 teaspoon sugar 3/4 ounce bittersweet or semisweet chocolate, finely chopped 2 tablespoons chopped candied orange zest PREPARATION 1. Cut each strawberry in half lengthwise through cap. Arrange strawberry halves, cut side up, on serving plate. Trim thin slice from bottom if necessary to make each half sit evenly. Using a small spoon or melon baller, scoop out hollow in center of cut side of each strawberry. Reserve strawberry scraps for another use (or eat them). 2. Combine cream cheese and sugar in small bowl; stir in chocolate and orange zest. Divide cream cheese mixture among hollows in strawberries and serve or refrigerate, covered, up to 1 hour. Back to chef Moulton&amp;#039;s bio. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/restaurants/best-chefs/a846/stuffed-strawberry-recipe/>