Time for Strawberries
March 21, 2016
Simple and beautiful reign! We are into spring and strawberries are happening.
I buy strawberries the moment they show up in the supermarket in March. They are in season in California (obviously not in season yet in Massachusetts) and I can’t wait to start wolfing them down.
These stuffed strawberries are both pretty and delicious. When these are sitting out at your Easter brunch, I bet they will be gone faster than the baked goods (well, maybe!).
I did use a special tool to make these – a pastry bag and a star tip to pipe the filling into the strawberries. Before you get all like freaked out, having your own pastry bag and tips is wonderful for when you want to decorate a cake or cupcakes (see below). Cake decorating isn’t as hard as you think – you don’t have to be the Cake Boss!
If you don’t have a pastry bag – you could use a Ziploc and cut off the end to pipe the filling in – but you wouldn’t get the pretty “star shaped” effect.
What is your favorite Easter treat?
Stuffed Strawberries Recipe
Makes 1 pound strawberries
1 pound fresh strawberries
1 8-ounce package Neufchatel cheese (next to cream cheese)
3 tablespoons powdered sugar
½ teaspoon vanilla
1 small package fresh blueberries (optional)
With a paring knife slice off the stem of the strawberry so it can sit up on a plate. Cut a deep cross into the tip of the strawberry being careful not to cut through it. Cream Neufchatel cheese, powdered sugar, and vanilla in a bowl with a fork.
Put cheese mixture into a pastry bag with a star tip and pipe filling into strawberry. Add blueberry to the top for cuteness.
Stuffed strawberries will store in the fridge for one day.
One strawberry is 42 calories, 2.7 g fat, 1.7 g saturated fat, 3.3 g carbohydrates, 2.6 g sugar, 1.3 g protein, 0 g fiber, 46 mg sodium, 1 SmartPts
Points values are calculated by Snack Girl and are provided for information only.
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