Cheesecake Stuffed Strawberries (or Yogurt)
These are so easy and yet so good! You can make them decadent with a cream cheese filling or healthy with a yogurt filling.
- 8 oz
- cream cheese
- 4 Tbsp
- powdered sugar (i like mine sweet so i actually used about 6 tablespoons)
- 1 tsp
- vanilla extract (can also use almond, lemon or orange)
- 1/8 c
- dark chocolate chips
- 10 oz
- vanilla or lemon flavored (yoplait whipped is thicker than normal yogurt))
CREAM CHEESE FILLING
2FOR CREAM CHEESE FILLED STRAWBERRIES:
Stand strawberries up with the point up and the top on a cookie sheet. They should sit flat. You may have to cut the green leaves and/or part of the strawberry off to make it sit flat.
3Slice the strawberry through the point down toward the bottom. DO NOT CUT ALL THE WAY DOWN. Turn strawberry and make a counter-cut the opposite way. Again DO NOT CUT ALL THE WAY DOWN. Pull all 4 points gently open (like a flower).
5Scoop filling into a wilton disposable bag with a large star tip.
NOTE: if you don't have wilton bags, you can stand a ziploc bag in a tall glass, fill, then snip the end off to pipe the filling.
6Pipe the filling into the middle of the opened 4 points; squeeze and pull up mounding filling slightly at the point.
7With a small flat grater, grate the chocolate chips over the stuffed strawberries.
NOTE: This can be made ahead of time. Just cover and refrigerate.
8FOR YOGURT FILLED STRAWBERRIES:
Using a paring knife or strawberry huller, remove tops and hulls of strawberries leaving a nice center for filling.