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Lemon Almond Cheesecake Stuffed Strawberries

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lemon cheesecake stuffed strawberries

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These stuffed strawberries are a favorite of my family. My eldest Grandson enjoys cooking almost as much as my children and I do. He flies in every summer and spends a few months visiting and this is something that is as easy for him to do as it is good. At 15, he really enjoys being able to create a delightful handheld fresh treat for family and guests.

Further Food Commentary:

In ancient folk medicine, the Doctrine of Signatures suggests that foods shaped like certain body parts are healing to those parts. Believe what you will about this historic philosophy, but a 2013 study shown that women who consumed the highest amounts of heart-shaped strawberries actually had a lower risk of heart attack than their counterparts. The blood-red color is provided by anthocyanin pigments that are thought to keep plaque from building up on artery walls. They are rich in antioxidants, vitamin C, minerals such as zinc, calcium, potassium, and magnesium and cholesterol-lowering fiber. Adding cream cheese boosts protein and fat content, to help keep blood sugar from spiking, and make this a satisfying, nutrient-rich option for dessert!


By Casey Giltner, Nutritionist
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Lemon Almond Cheesecake Stuffed Strawberries

Stars ( Reviews)

  • Prep Time:15-20 minutes
  • Cook Time:
  • Servings: 3-4

Ingredients

1 pint fresh large strawberries

12 ounces cream cheese, softened to room temp

1/2 cup confectioner’s sugar

1/2 teaspoon lemon juice

1 teaspoon  vanilla bean paste

1 teaspoon lemon zest

1/8 cup finely chopped almonds

Instructions

  1. Hull strawberries and arrange on plate.
  2. Add cream cheese and sugar to the bowl of a stand mixer and whip until creamy.
  3. Add remaining ingredients to the mixture and mix on high until light and well-combined.
  4. Place mixture in a pastry bag with a large star tip.
  5. Fill each berry about 1/2 inch over the top.
  6. Garnish with almonds.
  7. Serve cold or at room temperature.
Hull strawberries and arrange on plate. Add cream cheese and sugar to the bowl of a stand mixer and whip until creamy. Add remaining ingredients to the mixture and mix on high until light and well-combined. Place mixture in a pastry bag with a large star tip. Fill each berry about 1/2 inch over the top. Garnish with almonds. Serve cold or at room temperature.

Nutrition Information

Per Serving:  Calories: 400; Total Fat: 31g; Saturated Fat: 19g; Monounsaturated Fat: 9g; Polyunsaturated Fat: 2g; Cholesterol: 94mg; Sodium: 253mg; Potassium: 240mg; Carbohydrate: 24g; Fiber: 2g; Sugar: 19g; Protein: 8g


Nutrition Bonus:   Iron:8%; Calcium: 9%; Vit A: 23%; Vit C: 75%

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