These tasty berries are perfect as an appetizer or dessert, or both!
This is an easy crowd (both kids and adults) pleasing dish that literally disappears before your eyes.
Refreshing and delicious on a hot summer day and perfect for the upcoming 4th of July celebrations, this dish is a sure hit. Greg and I prefer it without the cinnamon and almonds but I left them in as optional ingredients in the recipe.
I first published this recipe about 3 years ago after adapting it from a recipe on http://www.naptimechef.com. Don’t forget to eat a few stuffed berries before you display them for guests or you may be out of luck. They disappear that fast!
Enjoy these strawberries and have a safe but fun Independence Day.
20-25 fresh strawberries
35 fresh blueberries
8 oz. cream cheese
3 T. confectioners sugar
1 t. vanilla extract
1 pinch of cinnamon (optional)
1/2 c. sliced almonds, toasted (if desired)
1. Wash and dry fresh strawberries. Carefully trim the bottom of each berry so that it will stand up on a plate. With a melon baller, scoop off the top and stem. The berry will be hollow inside.
2. In a mixer, whip the cream cheese until it is light and fluffy. Add confections sugar, vanilla and pinch of cinnamon. Beat until fully combined.
3. Fill a medium size Ziploc bag with the cream cheese mixture. Cut off a corner of the bag to make it function like a pastry bag.
4. Gently squeeze the cream cheese through the open corner of the bag and carefully fill each strawberry with a generous amount of cream cheese. Top each strawberry with a blueberry. Serve.