- 18 large fresh strawberries
- 1 cup cold fat-free milk
- 1 package (1 ounce) sugar-free instant vanilla pudding mix
- 2 cups reduced-fat whipped topping
- 1/4 teaspoon almond extract
- Remove stems from strawberries; cut a deep X in the top of each berry. Spread berries apart.
- In a large bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping and almond extract. Pipe or spoon about 5 teaspoons into each berry. Chill until serving. Yield: 18 strawberries.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Cream-Filled Strawberries
"Very tasty, but I may try to make it a little different next time."
"I made this yesterday for a Memorial Day picnic and everyone loved it. Since so many say the pudding was too thin, I used 1/2 cup 2% milk and a 1/2 cup heavy whipping cream. It was perfect. More calories, but well worth it."
"Tastes wonderful!! Had some trouble filling the berries, but I'm not a pro at that. My diet is very carb restricted and I wanted to eat more than 2 berries in one sitting so I used unsweetened flax seed milk (unsweetened almond milk would work fine too. I just didn't have any) instead of dairy milk. And I subbed the whipped topping with zero carbs by whipping up a batch of fresh whipped cream made from heavy whipping cream and Splenda before adding the extract. Would make this again!"
"I doubled it, used: 2c skim milk, 2 pkg white choc pudding, 12oz cool whip and almond. I served it with strawberries as a dip; it was a huge success!"
"the only thing different is i dipped mine in chocolate."
"I listened to to the other reviews and used less milk. I used 2/3 fat free milk but the same on everything else. Very good consistancy with a bag. Sprinked with chocolate curls. Perfect!!!"
"I made these while visiting relatives. They were a hit. A little messy as I did not have my pastry tips. Next time I will make the cream a little firmer."
"Had it at a family get-together. Was delicious! None left over."
"the cream was very thin, thus making piping it into the berries messy and difficult. Since the cream was thinner as well the berries didn't hold their shape well either. I'd recommend doubling the pudding part of the recipe to make it thicker. I also used it to make it more of a parfait instead. Taste was good though. I added additional almond extract however for a bolder flavor. Taste was good...the procedure needs some perfecting."