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 Nutritionist Commentary:
By Casey Giltner, Nutritionist
Lemon Almond Cheesecake Stuffed Strawberries
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
- 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.
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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