As most of you know, I have had a rough week. Not sure if it was a demonic stomach bug, foodbourn illness or what, but it was 7 days ofmisery! I am feeling much better today, just getting my energy back and catching up on house work so not a lot of time to cook.
Tomorrow we will be going to my in-laws to celebrate Father’s Day and I wanted to bring my new ‘Nana Puddin’ but it’s just not going to happen. These strawberries will be great to take and were easy to prepare! I didn’t have to turn on oven and that’s a good thing because it’s got to be pushing 100 degrees here today and that with humidity! Gotta love the South! 😉
If you don’t like cheesecake or feel like a little chocolate, feel free to use the 60-Second Chocolate Shot recipe! It would be like an inside-out chocolate covered strawberry! Yummy!
I hope you enjoy this EASY recipe and enjoy your Dad tomorrow! I wish I could spend just one more day with my Daddy. To give him one more hug and to tell him I love him one more time. Cherish the time you spend with your family and friends!
Cheesecake Stuffed Strawberries
Makes 2 Dozen; 2 stuffed strawberries contains about 50 caloires, 5 grams of fat and 1 net carb
2 dozen large strawberries (the bigger, the better)
4 oz cream cheese, at room temperature
1/4 cup heavy whipping cream
1/2 tsp pure vanilla extract
3-4 servings Kal Brand Stevia (or sweetener of choice), to taste
Wash and pat dry strawberries. Cut off top of strawberry that contains stem. Using a paring knife, remove the white inner part of the strawberry. Also cut of bottom tip of strawberry (just a little to help sit flat).
Prepare cheesecake mixture. Blend the cream cheese until smooth. Add vanilla and sweetener. Blend well. Add heavy whipping cream and blend well, being sure to scrape down the sides of the bowl. Blend for at least 1-2 minutes. Taste for sweetness and adjust if needed.
Place cream cheese mixture in fridge for about 30 minutes to set up just a bit. Either spoon cheesecake mixture into strawberries or pipe using a bag and tip. Finish off with a few chopped pecans.
Refrigerate until ready to serve.