Special Stuffed Strawberries Recipe
- 24 large fresh strawberries
- 1/2 cup spreadable strawberry cream cheese
- 3 tablespoons sour cream
- 1. Remove stems from the strawberries. Place point side up on a cutting board. Cut a deep "x" in the top of each berry. Carefully spread berries apart.
- 2. In a small bowl, beat cream cheese and sour cream until smooth. Pipe or spoon filling into each berry. Refrigerate until serving. Yield: 2 dozen.
1 each: 17 calories, 1g fat (0.550g saturated fat), 2mg cholesterol, 20mg sodium, 2g carbohydrate (0g sugars, 1g fiber), 1g protein
Reviews for Special Stuffed Strawberries
"These are really tasty and look so pretty too. I crunched up a couple of graham crackers and sprinkled a bit on top for a bit of texture and taste."
"The ladies at our "coffee" loved these strawberries. I felt like I was in a battle making them but maybe I was too worried about how they looked. I used a cookie decorator with a wide tip to fill them (since I am awkward). I thought they were messy to pick up. It might have been good to add a little extra powdered sugar to stiffen the filling as someone mentioned. Nonetheless, everyone at our coffee wanted the recipe and there sure weren't any left. I'll try again for sure."
"I forgot to add in my last post: I melted some semi-sweet chocolate chips with a little Crisco (in the microwave) and lightly drizzled the topping from a fork over the top of the berries - not enough to cover them, just to add another dimension of flavor and color. Worked really well."
"I am making this a second time for the same group of people - who went wild over them the first time. I made some slight changes, but otherwise made it exactly according to the recipe. I added powdered sugar to the filling recipe (I doubled the recipe, so I added about a cup) so it would be nice and thick and hold up well. Also, this time I plan to buy smaller strawberries. The big ones are not nearly as sweet (and they take more filling).After I was almost through with the first ones I made (over 50 berries), I learned that if you gently bend back each of the "petals" of the strawberry before you fill the berries, they will fill more evenly, leaving a more polished look. All in all, a very easy recipe that looks like you spent a great deal of time and effort. BTW, I made them the night before and refrigerated them (in two containers of a single layer each). They did just fine - I was concerned that the berries might weep, especially with the added sugar, but that was not the case. These got rave reviews; try them!"
"I've made these a couple of times and they go over very well. I started dipping them in chocolate too."
"I did not like these at all. I will try them again, but only to make sure i didn't make a mistake in the recipe the first time. I was actually excited to bring these to a family function and had my family excited to taste them, but luckily i tasted one before i brought them. YUCK!!!!! And i am really surprised bc i LOVE strawberries and cream cheese...not good!"
"I've made this recipe several times, using reduced fat cream cheese, reduced fat sour cream and sweetened with a bit of stevia. I tinted it light pink. It was a hit! Perfect light dessert!!"
"This was SOOOOO easy to make and tasted SO good. I need to find other ways to use this filling, maybe spread on top of a shortcake and covered with sliced, glazed strawberries. Mmmmm, sounds good."
"This recipe looks scrumptios. My only thought regarding an add-on might be to dip the bottoms in chocolate or drizzle some over the tops - mmm mmmm good!grandmalicious"
"yummo.....looks great !!!"
"yummmm this looks delicious. Will use this soon! Thanks"