desserts

Ingredients

	1 pound(s) strawberries, jumbo-size (about 18 strawberries)
	4 oz light cream cheese, at room temperature
	1/2 cup(s) powdered sugar
	1/2 tsp vanilla extract

Instructions

• Wash and dry strawberries (leave green caps on).
  
  
• Using a paring knife, cut a wide v-shape out of the pointed end of each strawberry (like an open mouth); reserve cut out pieces of strawberries. Place cut strawberries on a serving plate, green cap side down so they will be easy to fill.
  
  
• Using an electric mixer, thoroughly combine cream cheese, sugar and vanilla in a medium bowl.
  
  
• Chop reserved leftover bits of strawberries into tiny pieces and gently stir into cream cheese mixture with a spoon.
  
  
• Fill each cut strawberry with a small amount of cream cheese mixture using a spatula or knife. Arrange filled strawberries on a serving plate, green cap side down. Yields about 3 strawberries per serving.

Notes

• Prepare this recipe the same day you plan to serve it or the strawberries will weep. Refrigerate if not serving immediately.