Chocolate cheesecake-filled strawberries
When strawberries are in season and at their sweetest, juiciest best, it’s time to celebrate them with easy recipes that make the most of their fruity goodness. Here, they’re slightly hollowed out with a melon baller and filled with a luscious mixture of cream cheese, Greek yogurt, and cocoa. A little powdered sugar sweetens the filling, and a light splash of almond extract—the secret ingredient—adds surprising richness and depth. Pipe the mixture into the berries using a star pastry tip, if you have one, or for a more rustic look simply squeeze the mixture through a zip-top bag with a hole cut into one corner.
Whipped cream cheese
Plain fat free Greek yogurt
Powdered sugar (confectioner's)
Unsweetened cocoa powder
- Hull strawberries and cut a small slice off the tapered end so berries stand up on a plate. Using a melon baller, slightly hollow out the top part of each berry.
- In a small bowl, stir together cream cheese, yogurt, and almond extract until smooth. Add powdered sugar and cocoa; stir gently until well combined. Spoon mixture into a small zip-top plastic bag or pastry bag fitted with a star-shaped pastry tip, if desired. Snip a small hole in one corner of bag; pipe filling evenly into berries.
- Serving size: 1 stuffed strawberry