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Cheesecake Stuffed Strawberries
Made by: Jolene Adams, LLCC culinary instructor
1 pound large strawberries
8-ounce block cream cheese – softened
3–4 tablespoons powdered sugar (depends on how sweet you want the filling)
1 teaspoon vanilla extract (may use almond, lemon, etc. )
Graham cracker crumbs
Rinse strawberries and cut around the top of the strawberry.
Remove the top and clean out inside of strawberry with a paring knife, if necessary. (I found most of the strawberries already had a nice hollow center, so that step was not necessary.)
If you want the strawberries to stand upright, slice a bit off the bottom. Set aside.
Combine cream cheese, powdered sugar and vanilla in a mixer.
Spoon cream cheese mix into piping bag (or use a plastic storage bag with the corner cut off) and fill strawberries.
Dip the strawberry tops in graham cracker crumbs.
You can also drizzle or dip strawberries in melted chocolate, if desired.
This recipe aired May 14, 2013.