Cheesecake-Stuffed Strawberries

Cheesecake-Stuffed Strawberries

Print Friendly

Luscious, creamy, juicy, and downright dreamy—here’s a dessert that turns decadent strawberry cheesecake inside out. With only 50 calories per stuffed berry, life doesn’t get much sweeter. Mini-desserts are “in” and these no-bake sweet bites are meant for sharing.

 

Ingredients

½ cup light tub-style cream cheese
1⁄3 cup nonfat cream cheese
3 tablespoons granulated no-calorie sweetener (or
4 packets sweetener of choice)
1⁄8 teaspoon lemon zest
2 drops almond extract
½ cup light whipped topping, thawed
12 large whole strawberries, about one pound
2 graham cracker squares, finely crushed

Instructions

1. In a small mixing bowl, by hand or with an electric mixer, beat cream cheeses with the sweetener, lemon zest, and almond extract until smooth. Stir in the light whipped topping. Transfer the mixture to a pastry bag with a ½-inch fluted tip; alternately, you can use a zip-top bag with a small hole cut in the bottom.

2. With a sharp knife or apple corer, remove the stem and hull from the strawberries, creating a small cavity. Slice a ¼-inch strip from the side of each strawberry (so it can sit on its side without rolling).

3. Place the graham cracker crumbs on a small plate. Pipe 1 tablespoon of the cream cheese filling into and on top of each strawberry. Sprinkle ½ teaspoon of crumbs over the filling. Place strawberries in the refrigerator until time to serve. Arrange the strawberries on a platter and serve.

Marlene Says: These little gems are great for entertaining. You can stuff the strawberries up to 6 hours ahead and sprinkle with the graham cracker crumbs (or crushed vanilla or chocolate wafer crumbs) just before serving.

 

NUTRITION INFORMATION PER SERVING (1 stuffed strawberry)Calories 50 | Carbohydrate 5g (Sugars 3g) | Total Fat 2g (Sat Fat 1g) | Protein 2g | Fiber 1g | Cholesterol 35mg | Sodium 70mg | Food Exchanges: ½ Fruit, ½ Fat | Carbohydrate Choices: ½ | Weight Watcher Plus Point Comparison: 1 | Smart Point: 1

 

Comments are closed.