Wednesday, August 8, 2012

Cheesecake-Stuffed Strawberries!

I haven't done a food post in a while but I felt these little noms were certainly blog-worthy! They were so simple and delicious that I just had to share. There are lots of recipes out there for these cheesecake-stuffed strawberries, but here is one I came up with that has a healthier twist.

1 lb large strawberries
8 oz. of low-fat cream cheese (softened)
2 tablespoons of Splenda/sugar blend (use 4 tablespoons if using only Splenda OR sugar)
1 tsp vanilla extract
low-fat graham cracker crumbs

Rinse strawberries and cut off the top.
Remove the insides with a paring knife and/or extra-small spoon.
In a bowl, mix cream cheese, Spenda, and vanilla until creamy.
Put mix in a piping bag or plastic baggie with the corner snipped off.
Fill strawberries with cheesecake mixture.
Once strawberries are filled, sprinkle the graham cracker crumbs on top.
Refrigerate until serving.
(Tip: Don't sprinkle the graham cracker crumbs on until you are ready to serve as they might get soft.)

Enjoy your delicious guilt-free snack!


  1. Replies
    1. haha! I just made them again today for a cookout! so yummy!