The strawberries at the market have been decent (however they don't compare to locally grown New York strawberries in June). The filled strawberries are quick with the prep time being about 30 minutes. They are best served the same day you make them.
Filled Strawberries
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8 ounces room-temperature cream cheese
1/2 teaspoon pure vanilla extract
2 TB tablespoons confectioners' sugar
12 strawberries
Directions:
Whip room-temperature cream cheese on medium speed until slightly fluffy, 2 to 3 minutes. Add 1/2 teaspoon pure vanilla extract and 2 TB confectioners' sugar.
Trim tops and bottoms of 12 strawberries to level. Use a small melon baller to scoop out tops.
Fill a pastry bag fitted with a 1/2-inch star tip with cream cheese mixture; pipe into berries until it brims over tops.
Toast 1/4 cup sliced almonds in a 350°oven until golden-brown,
3 to 6 minutes; arrange slices over filling.
A perfect mix of healthy and decadent!
ReplyDeleteThat’ll be a perfect snack for your hiking group!
ReplyDeleteThese will always be you to me:)
ReplyDeleteDebbie, I had to smile when I opened this post. You are a woman who knows how to get things done! You work full time, hike miles and miles, prepare goodies in the kitchen, and still have time to create Bobbie's wonderful pieces. I haven't even printed the pieces out, much less crafted them as you have done. You inspire me! I'm going to at least get the papers printed today!!! Enjoy your weekend hiking and entertaining your group. The strawberries will be a hit.
ReplyDeleteLocal strawberries are plentiful here and I love this recipe and have made it many times. It will make a show this weekend and next when we have family here. Enjoy your holiday weekend. Hugs.........
ReplyDeleteThose are sliced almonds on the top? Pretty neat.
ReplyDeleteYum! A perfect snack for this important weekend and holiday.
ReplyDeleteI have always wanted to make these, what a great summer bite! Happy Memorial Day weekend Deb!
ReplyDeleteJenna