Tuesday, May 3, 2011
Lunch is a chicken sandwich on Pepperidge Farms Goldfish bread. I used cheese and nori to decorate the sandwich. I made a fish out of fresh mozzarella, carrot and a black sesame seed.
When I made the filling for the strawberries I didn't really measure anything out so I'm just guessing at the amounts...but I'm sure the guesses are close enough.
1 (8 oz) package of cream cheese (I used low fat)
1/2 C greek yogurt
2 T Agave syrup
2 T confectioner's sugar
1 tsp vanilla
zest of 1/2 an orange
3 graham crackers (crumbled)
1 tsp unsweetened cocoa powder
Mix all ingredients (except cracker crumbs and cocoa powder) with a hand mixer until smooth. Refrigerate while you prepare the strawberries. I had very large strawberries so I cut the tops off and hollowed them out with a melon baller. I put the filling to a ziplock bag and cut the corner off. Squeeze the filling into the strawberries. On a small plate combine cracker crumbs and cocoa powder. Dip the filling end of the strawberries into the crumb mixture.