Wednesday, October 27, 2010

Cream Cheese Stuffed Strawberries

This was the dish that got the most comments and compliments out of all of the desserts I made for my husband's birthday shindig last weekend.  It looks beautiful, is so simple to make, comes together easily, and tastes divine.  If you are in any way a cream cheese fan, you will love these!  And it would be so easy to dress these up a little more (if you're so inclined)--add graham cracker crumbs, dip them in chocolate, put a candy or berry on top, or do all three!  The sky's the limit!

Cream Cheese Stuffed Strawberries
Makes about 30 

about 30 large strawberries
8 ounce package cream cheese, room temperature (light is ok)
1/2 heaping cup powdered sugar
1/2 teaspoon vanilla extract

1) Wash the strawberries and allow to dry completely.  Cut the stems off of the strawberries, making a flat surface so they can sit firmly on the plate. Turn over to the other side and cut an "x," being careful not to cut all the way down. (You just want to be able to open them up to insert the cream.)
2) In a medium-sized bowl, cream together the cream cheese, powdered sugar and vanilla until smooth.
3) Scoop into a piping bag or a large ziplock bag  and cut a little bit off the corner of the bag.
4) Insert the tip of the bag into the center of the strawberry and fill the strawberry until full. Refrigerate until serving time.  Enjoy!

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