Cheesecake-Stuffed Strawberries « Marlene Koch

By ldelmas

Ingredients

• 1/2 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
• 1/2 cup light whipped topping, thawed
• 12 large whole strawberries, about one pound
• 2 graham cracker squares, finely crushed.

Details

Servings 1
Adapted from marlenekoch.com

Preparation

Step 1

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.

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.