Dear TBHITW (Jim),
If I could sit across the porch from God, I'd thank Him for lending me you.
Love, me.
Strawberries are in season right now here in the Northeast. What could be more wonderful? I spent today, a glorious day filled with light and azure skies, picking strawberries with my grand littles.
I give you a refreshing, light, and oh so good dessert; perfect for entertaining or transporting to a neighborhood BBQ.
Strawberries with sweetened cream: serves a crowd
24 fresh strawberries
One eight ounce package of lite cream cheese, room temperature
1/4 cup powdered sugar
1/2 teaspoon vanilla
1/4 cup walnuts or pecans, finely chopped (optional)
Wash and dry the berries. Slice the stem end off the strawberries so that they can sit upright. Then, make an X in the pointed end of each berry. Set aside.
Using a hand mixer, mix the cream cheese, powdered sugar and vanilla until combined.
Scoop the cheese mixture into a piping bag. Pipe the cheese into the center of each cross cut strawberry; filling all the way to the top. Finish with a flourish. Sprinkle the tops with a bit of finely chopped nuts. Serve Chilled.
As always, Bon Appetite.
We have a quart of strawberries from our CSA. What a nice simple treatment of them to compliment their natural flavor.
ReplyDeleteOh my, that looks delicious. I'll have to stick to the strawberries and the nuts. I love the way you cut the strawberries to fill them.
ReplyDeleteCan't wait to try this one. Thanks so much & have a great rest of the week.
ReplyDeleteohh yum, they look fab! glad to hear you had a lovely time strawberry picking with you grand littles, how lovely, blessings xx
ReplyDeleteI am going to buy strawberries this week. Take care.
ReplyDeleteWhat a beautiful and light dessert. Just perfect.
ReplyDeleteI'll bet Jim is saying the same thing to God. You were a blessing to him, as well.
My local market has lately been selling truly magnificent strawberries - huge, yet juicy and flavorful. I love them as is, but MY WIFE just this weekend opined about how she might like to try hulling and using canoli filling. Yum, Yum, Yum!
ReplyDelete