Red, White & Blue Stuffed Strawberries
1
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 12 • Difficulty: Easy
Set out these star-spangled bites, and watch them disappear lickety split. Large strawberries are halved, slightly hollowed out, and filled with a lemony, lightly sweetened ricotta mixture before being topped with blueberries. Perfect for any patriotic holiday, they’re a fun make-ahead treat; assemble up to a day ahead and stash, loosely covered, in the fridge.
Ingredients
Strawberries
12 large
Part-skim ricotta cheese
1 cup(s)
Lemon zest
2 tsp(s)
Blueberries
½ cup(s)
Instructions
1
Trim off the stems and leaves from the strawberries. Cut each strawberry in half from the stem end to the pointed end so that the halves are as wide as possible. Using a melon baller or small spoon, slightly hollow out each strawberry half.
2
In a medium bowl, stir together the ricotta, powdered sugar, and lemon zest. Spoon the filling evenly into the strawberry halves. Top each strawberry half with 2 to 3 blueberries.
3
Serving size: 2 stuffed strawberry halves
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