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| photo by hakze |
Love cheesecake? Love strawberries? Love strawberries on top of cheesecake? What’s not to love? Perhaps a hugely dense combination of fat and sugar, which admittedly makes my taste buds jump for joy, but doesn’t do a thing for my daily allotted calories. And while we are all allowed to indulge ourselves from time to time, I have found a recipe that gives us more bang for our “treat” buck. Packaged in neat little portion controlled natural receptacles, this will give you all the flavor and character of cheesecake and strawberries in each bite!
Cheesecake Stuffed Strawberries
Ingredients:
1 lb. Large Strawberries
8 oz. Block Cream Cheese, softened
3-4 Tablespoons Powdered Sugar, adjust to your personal sweet level
1 tsp Vanilla Extract (once again an opportunity to use your homemade stash-see recipe)
Graham Cracker Crumb
Directions:
Rinse strawberries and cut around the top of the berry. Remove the top and clean out inside with a paring knife if necessary. On the larger berries, you will probably notice that a nice hollow center is already there and this step is not necessary. To make your strawberry stand up ( not only to fill, but arranges nicely on plate this way) slice a bit off the bottom (tip). Once strawberries are prepped, set aside.
Combine cream cheese, powdered sugar and vanilla with a mixer or by hand. Add cream cheese mix to a piping bag (if you have no such item in your kitchen arsenal, place in a plastic zip lock bag and snip a bit off one corner) and fill berries. Once strawberries are filled, dip the top in graham cracker crumbs. Devour and establish a new addiction.
You can also drizzle with melted chocolate.
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