Stuffed Strawberries Recipe - Cooking Index
Stuffed Strawberries Recipe - Cooking Index
| 22 cups | 5214ml | Fresh strawberries (large) |
| 3 oz | 85g | Fat-free cream cheese - softened |
| 1 tablespoon | 15ml | Fat-free (skim) milk |
| 1 tablespoon | 15ml | Finely-chopped pecans |
| 1 1/2 tablespoons | 22ml | Powdered sugar |
| 1 teaspoon | 5ml | Almond liqueur |
Dice 2 strawberries horizontally and set aside. Cut a thin slice from the stem end of each remaining strawberry, forming a base for the strawberry to stand on.
Cut each strawberry into four wedges starting at the pointed end. Be careful to cut to, but not through, the stem end.
Beat the cream cheese and milk at medium speed with an electric mixer until fluffy. Stir in the diced strawberries, pecans, powdered sugar, and almond liqueur.
Spoon about 1 teaspoon of the mixture into each strawberry. You can prepare the stuffing up to a day ahead, but do not stuff the strawberries more than 4 hours before serving.
This recipe yields 20 servings. Serving size: 1 strawberry.
Exchanges Per Serving: Free Food.
Nutrition Facts: Calories 17; Calories from Fat 3; Total Fat 0g; Saturated Fat 0g; Cholesterol 1mg; Sodium 24mg; Carbohydrate 3g; Dietary Fiber 1g; Sugars 2g; Protein 1g.
Source:
American Diabetes Association at http://www.diabetes.org
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