Oh my gosh, this was the best treat for our holiday today! I found this recipe through the Kraft.com website in the diabetes section. No, neither of us suffer from diabetes - but there are usually great low sugar recipes in this section. I wanted to try something special for our "dessert" for Easter and this hit the spot. These would be great to take to a work function and will transport well in my cupcake carrier. Weis had strawberries last week Buy One Get One free that were HUGE. They worked perfectly for this recipe. I made slight modifications to the original Kraft recipe - what we used is below.
Cut strawberries before the filling - important to keep the strawberries in tact before you fill! |
Piping the white chocolate mix into the strawberries. |
After drizzling with chocolate, before putting them into the fridge to chill. |
Ingredients:
24 large strawberries
1/4 cup (or 2 oz.) of Philadelphia 1/3 less fat cream cheese
1 cup cold skim milk, divided
1 pkg. (1 oz.) Jell-o White Chocolate Flavor Fat Free Sugar Free Instant Pudding
1 cup thawed light cool whip topping
10 drops of lemon juice
4 squares of Baker's bittersweet Chocolate
Other items needed: cup cake trays (24 total), zip lock bag and 24 cup cake liners
Directions:
1) Cut the stems off strawberries. Cut "X" in bottom of each berry (this will be at the top); spread pieces apart to create opening in the center - try not to break any of the pieces off to leave the strawberry in tact.
2)Whisk cream cheese and 1/4 cup milk in medium bowl until well blended. Gradually whisk in remaining milk. Add dry pudding mix; whisk 2 min. Stir in Cool Whip and add lemon juice. Spoon into resealable plastic bag.
3) Cut small corner from bottom of bag; use to pipe filling into berries. Melt chocolate in microwave (approx. 2 minutes for 4 squares) and drizzle over berries. Chill in fridge for 15-30 minutes and serve!
And just for fun... this is what Bentley and I did the majority of Easter weekend when we had a chance : )
Happy Easter from Bentley and the rest of the fam! |
No comments:
Post a Comment