3 Healthy Takes on Wimbledon’s Most Mouthwatering Courtside Snack

Wimbledon is officially underway, which means the stars of the tennis world (and the celebrities who love them) will gather at the All England Club for the next two weeks to take in all the grass-court action. But even if you can’t get a ticket to watch super talents like Novak Djokovic, Roger Federer, and Serena Williams volley for glory, live and in person, you can still enjoy one of the 139-year-old tournament’s oldest traditions: Since around the time the competition debuted in 1877, spectators at the leafy suburban corner of southwest London have watched power serves and skillful backhands while munching on strawberries and cream.

The concessions stalls at the event reportedly go through close to 28 tons of locally harvested berries and 7,000 liters of cream every year, which should be enough to inspire you to skip the mini hot dogs and chips at your next Wimbledon viewing party in favor of something more seasonal and fresh. Something, like, say, one of these three light and healthy chef-approved spins on the summertime tennis classic. From Moon Juice founder Amanda Chantal Bacon’s stress-relieving, thyroid-boosting magical strawberry milk to Sakara Life cofounder Whitney Tingle’s dairy-free and fatty acid–rich coconut-cream iteration, you can, in fact, have your tennis and a delicious, nutritious snack, too.

 

Strawberry Rose and Coconut Cream Magical Moon Milk

From Amanda Chantal Bacon, founder of Moon Juice

Ingredients:
10 oz. coconut milk
3 oz. strawberries
1 oz. honey
1 1/4 oz. rose water

Directions: Combine all four ingredients in a blender and blend until thoroughly incorporated.

 

Strawberries + Coconut Bliss Cream

From Whitney Tingle, cofounder of Sakara Life

Ingredients:
2 cups organic strawberries
2 T organic raw shelled hemp seeds
1 can organic, full-fat coconut cream (look for a brand without guar gum!)
1–2 T organic pure maple syrup
1 1/2  heaping T tocotrienols
Organic mint and basil to garnish

Directions: The night before: Place the can of coconut cream upside down (so the liquid is at the top) in a medium-size mixing bowl and put it the fridge to chill overnight. The next day, open the can and discard the liquid (or reserve and use in a smoothie or juice). Scoop the remaining coconut cream into the mixing bowl. Then, using an electric hand mixer, beat the coconut cream, adding the maple syrup and tocotrienols as you go. Taste along the way to adjust the sweetness to your liking. Once the whipped coconut cream has formed soft peaks, place in the refrigerator. While it chills, rinse and slice the strawberries and fresh herbs. Serve strawberries with whipped coconut cream and garnish with hemp seeds and herbs.

 

Yogurt Panna Cotta with Strawberry Salad

From Elisabeth Prueitt, co-owner of Tartine Bakery

Ingredients:
2 1/2 tsp. powdered gelatin
2 T cold water
1 1/4 cups milk (skim milk or nut milk will work!)
1/3 cup sugar
1 vanilla bean or 1 1/2 tsp. vanilla extract
1/4 cup heavy cream
1 1/2 cups Greek yogurt
2 pints strawberries
2–4 T sugar

Directions: Trim tops off of strawberries and cut the strawberries into 1/4-inch slices. In a bowl just big enough to hold the berries, toss them with the sugar; if strawberries are very sweet use less sugar. Cover and store in refrigerator until serving. The longer the berries macerate, the more juice will be pulled out of the berries. To start the panna cotta, sprinkle the gelatin over the water to soften. Meanwhile, heat the milk and sugar in a medium saucepan over medium-low heat just to a simmer. If using the vanilla bean, split and scrape the seeds into the milk. Take off of heat, add the gelatin and stir to dissolve. Stir yogurt (with vanilla extract if using) and cream until smooth. Pour the warm milk in and stir to combine. Portion into 1/2-cup ramekins, cool to room temperature, then refrigerate, covered, until set, about 4 hours or overnight. To unmold, dip each ramekin into a bowl of hot water for 5 seconds. Run a thin knife around edge of each one and invert onto dessert plate. Serve the berries alongside the panna cotta, or leave the panna cotta in the cups and top with the berries and their juices.

 

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