This is one of the quickest desserts I make. When strawberries are plentiful and inexpensive, I can’t resist and this is one dessert that is definitely “pretty in pink.”
- 4 oz. cream cheese
- 2 Tbsp. sour cream
- 3 pkts of Splenda (or more, to taste)
- 1 tsp. vanilla
- 1 cup ripe strawberries (or any other type of berry. Just realize that you have to change the name if you don’t use strawberries.)
- sugar-free whipped cream — just enough to go at the bottom of the shot glasses and on top
- crushed nuts (or Amaretti cookie) — to sprinkle on top.
In your mini food processor (or by hand) mix together the cream cheese, sour cream, Splenda and vanilla. Add the strawberries. Pulse until you have a smooth mixture with a beautiful shade of pink.
Squirt some whipped cream down into the shot glasses first. It will look better if it’s not all one layer. Think of it as a strawberry fluff sandwich with whipped cream as the “bread” on either side. Place your strawberry mixture into a baggie. Cut off the corner. Squeeze the mixture into your shot glass. (Do you really need the baggie? My aim stinks and I hate cleaning up messes. I do. You might be much more dexterous than I am. Knock yourself out and don’t waste the baggie if that is the case.)
Top with whipped cream, a couple of thin slices of strawberry, a mint leaf and some crumbles of something.
Watch how quickly Strawberry Fluff goes together!
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