I know that fresh peaches are still abundant at the grocery store, but my bundle of precious peaches from the neighbor was going downhill quickly. Every day another two or three peaches fell victim to rot and/or fruit flies. (As a side note, I loved my college genetics course and professor, but do not EVER want to recreate the experiment at home, thank you very much.) I was down to the final half dozen and knew that action had to be taken quickly.
A few years ago, I found some great breakfast ideas in a Weight Watchers magazine. The article was called, “Small world, big flavor.” One of the ideas listed was from Italy. Now, I don’t know if they really eat this breakfast in Italy, but it looked delicious and fairly simple to make. I made a few variations on the recipe but it was still a fabulous summer breakfast.
(Many of the recipes featured in Weight Watchers publications are not online, so I will post a photo of the original recipe below.)
I could not find mini plain biscotti – in their place I chose the original Stella D’oro Breakfast Treats. Sadly, I did not add the chocolate-hazelnut spread…I guess I glanced right past it in my excitement to make the cannoli cream.
For the fresh fruit, I peeled and cut up the fresh peaches as well as some strawberries. I added whole fresh blueberries and raspberries. I chose to omit the peppermint and orange juice – I’m sure it would have been flavorful, but I did not have the mint and found the mixed fruit to be fine as it was. (I prepared my mixed fruit the night before so that there would be minimal wait for breakfast the next day.)
To make the cannoli cream, I followed the recipe by using ½ cup fat-free ricotta cheese, 3 Tablespoons confectioners’ sugar, and ¼ tsp vanilla. I used a hand mixer to combine the ingredients instead of a blender (seemed like less mess).