Sunday, July 1, 2012

Patriotic Stuffed Strawberries

Very impressive recipe for that very special dinner. Add a small flag and you have a perfect Fourth of July dessert.

Stuffed Strawberries


1/2 tbsp. Jell-O Sugar
Free Fat Free Vanilla Instant pudding mix

1/2 tbsp. Splenda No Calorie Sweetener (granulated) or 1/2 tbsp. sugar
1 drop vanilla extract

1/4 cup Cool Whip Free (thawed)

2 tbsp. fat-free cream cheese, room temperature

6 extra-large strawberries

2 tsp. mini semi-sweet chocolate chips

In a medium bowl, combine pudding mix, sweetener, vanilla extract, and 1 tbsp. cold water. Stir vigorously until smooth and slightly thickened. Stir in Cool Whip and cream cheese until smooth. 

Cover and refrigerate until chilled, about 10 minutes.

Slice the stem ends off the strawberries, about 1/2 inch, revealing an opening in each berry. Use a narrow spoon to remove about half of the flesh inside each berry, allowing room for filling.

Spoon pudding mixture into a bottom corner of a plastic bag; snip off the tip of that corner to create a small hole, and pipe the mixture through the hole into the strawberries.

Press chocolate chips into the exposed filling. Serve and enjoy!


Thanks to Hungry Girl for the statistics.
Entire recipe: 173 calories, 4g fat, 309mg sodium, 30g carbs, 3.5g fiber, 16.5g sugars, 5.5g protein.
Granulated white sugar in place of Splenda, this recipe is 194 calories, 35.5g carbs, and 22.5g sugars.