What you’ll need:
1/2 pint of raspberries
1/4 cup or more nutella (If you want to avoid the dairy or the palm oil that’s in nutella, there are many recipes online for healthier versions. This one by Yankee Kitchen Ninja is dairy free.)
a plastic bag with sharp corners (like a ziploc) or a pastry bag
What you’ll do:
Rinse and dry the raspberries.
Put a quarter cup of nutella in one of the bottom corners of the plastic bag. Squeeze the bag above it to make a cone shaped funnel out of the corner. Twist the bag to seal the nutella in the corner and then cut the tip of the corner off, making sure not to make too big a hole. Now you have a makeshift pastry bag.
One by one, stuff the raspberries by squeezing the nutella out of the bag and into the berry. You will feel the berry plump when it is full. If the nutella is too stiff, you can soften it by working it around in the bag. If it is too soft, put it in the fridge for a few minutes.
Arrange berries on a plate. Serve immediately or keep in the refrigerator for a few hours. If refrigerated, let them sit for a few minutes to come back to room temperature before serving. Do not put the berries “face down” in the fridge. The nutella hardens and will stick to the plate.
It’s not as pretty, but you can, of course, also stuff the berries by using a knife. What you don’t want to do is smear the nutella on the outside of the berries. It’s chocolate flavour will overwhelm the taste of the berry.
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Photo copyright gfandme 2013