Cheesecake Stuffed Strawberries
2 quarts of strawberries, rinsed and dried
8oz fat-free cream cheese, softened
1/3 cup Oikos Triple-Zero vanilla Greek yogurt (about ½ individual serving)
½ cup Splenda or Stevia
1 tsp vanilla extract
½ cup fresh blueberries
Cut the stems from the strawberries, so the strawberries can sit cut-side down.
Cut a deep “X” from the tip down, being careful not to cut all the way through.
Beat the cream cheese, Yogurt, Splenda/Stevia, and vanilla in a bowl with a hand mixer until nice and fluffy.
Gently open up each strawberry and pipe the filling inside using a pastry bag or zip-top bag with a star piping tip. Don’t have a pastry bag or piping tip? Just cut off the corner of a zip-top bag and squeeze the cheesecake filling inside the strawberries that way.
Top each filled strawberry with a blueberry. These are best served after the strawberries have been chilled for at least an hour. Store in an airtight container in the refrigerator up to 3 days depending on how firm/soft the strawberries are.
Makes 8 servings
Serving Size: ~3 stuffed strawberries
Saturated Fat 0g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0g
Modified from http://www.dessertnowdinnerlater.com/cheesecake-stuffed-strawberries/