|Cheesecake Stuffed Strawberries|
Oh these are SPECIAL. They are so fabulous tasting, simple to make and beautiful. To think that we can have something so decadent and still lose weight! This is the kind of thing that makes me glad to be low carb. When I saw this recipe on Pinterest from Homestead Survival I knew it was ON! It only took a bit of tweaking to make it low carb and the results were amazing. MAKE IT!!!
Approx 16 servings (depending on how many and big your strawberries are)
approx 1.6 net carbs per serving (assuming 16 strawberries)
1 pound large strawberries
8oz cream cheese, softened
4 TBSP granulated Splenda
1 tsp vanilla extract
1 TBSP Almond Meal
1 tsp Splenda
1/2 tsp ground cinnamon
With a mixer, blend the cream cheese, Splenda and vanilla. Spoon into a sandwich bag and put in the fridge to cool (optional, but cheesecake tastes better cold). Meanwhile, wash and cut the tops off the strawberries. With a paring knife, hollow out each strawberry. Take cream cheese mixture out of fridge and cut one bottom corner off of sandwich bag. Pipe cream cheese mixture into the hulled strawberries, squeezing out from bag through cut corner. In a separate bowl, stir all of the crumb topping ingredients together. Sprinkle mixture over each strawberry. Serve immediately. Can be refrigerated if not serving immediately.