- 1 quart fresh strawberries
- 8 oz. cream cheese
- 4 packets Splenda (or more, to taste)
- 3 Tbsp. sour cream
- Blueberries for garnish (and to give you the blue for the flag simulation)
The strawberries above were made the quickest and easiest way — stemmed and cut in half and laid cut side up. The method I explain below takes a tiny bit more work, but the finished product is much more showy, so it’s worth it.
Wash the strawberries. Cut a thin slice from the stem end of the strawberry both to cut the stem off and also to make it sit flat. After drying them, turn them stem side down and on the pointy end, cut an x down about 1/2 way and spread the ends apart just a bit.
Mix the softened cream cheese, Splenda, sour cream, and vanilla. Place the mixture into a pastry bag and pipe into the opened end of the strawberries. Top with a blueberry or blackberry.
If you don’t feel like using a pastry bag, at least muster the ambition to place the filling into a quart freezer baggie, snip a tiny bit off one of the corners, and squirt from there. You can do that, can’t you? Trying to fill these without doing the squeezing thing will make a mess and Lord knows we hate messes.
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