• 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


Calories 55
Fat 0.1g
Saturated Fat 0g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0g
Cholesterol 5mg
Sodium 205mg
Potassium 127mg
Carbohydrate 9g
Fiber 1.4g
Sugar 5.3g
Protein 5g

Modified from