Cheesecake Strawberries
I first had this recipe at our condo potluck last summer and fell in love with them. They are so easy to make and for those watching their points, they are 1 pt. pl. a piece! I used low-fat cream cheese and graham crackers, but feel free to use the full fat versions.
Cheesecake Strawberries
Makes about 3 dozen
Ingredients:
2 quarts strawberries (I calculated pts using 34 strawberries), washed and dried
1 package (8 ounces) low-fat cream cheese
3 tablespoons confectioners' sugar, softened
1 teaspoon vanilla extract
2 sheets low-fat graham crackers, crushed
Directions:
Cut off the very tip of the bottom of the strawberries, and then cut off the leaf end, just about 1/8th of an inch. Gently scoop out the centers, making a well for the cheesecake filling.
In a medium bowl, beat cream cheese, sugar, and vanilla on medium speed until blended. Place the cream cheese mixture in a large resealable plastic bag. Cut off one of the bottom corners. Pipe a small amount of the mixture into each strawberry.
Roll the strawberries, filled-side down, in the crushed graham crackers. Place on a serving tray to serve. Chill until ready to serve.
(This can be made a few hours ahead of serving.)
Cheesecake Strawberries
Makes about 3 dozen
Ingredients:
2 quarts strawberries (I calculated pts using 34 strawberries), washed and dried
1 package (8 ounces) low-fat cream cheese
3 tablespoons confectioners' sugar, softened
1 teaspoon vanilla extract
2 sheets low-fat graham crackers, crushed
Directions:
Cut off the very tip of the bottom of the strawberries, and then cut off the leaf end, just about 1/8th of an inch. Gently scoop out the centers, making a well for the cheesecake filling.
In a medium bowl, beat cream cheese, sugar, and vanilla on medium speed until blended. Place the cream cheese mixture in a large resealable plastic bag. Cut off one of the bottom corners. Pipe a small amount of the mixture into each strawberry.
Roll the strawberries, filled-side down, in the crushed graham crackers. Place on a serving tray to serve. Chill until ready to serve.
(This can be made a few hours ahead of serving.)
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