Cream Cheese and Pecan Stuffed Strawberries

Monday, May 9, 2011

My first mother's day was really enjoyable. I decided to make lunch for everyone here at our house. I made tilapia with coconut sauce served with white rice and these stuffed strawberries to serve as part of dessert along with some pineapple cake. Everything was delicious and these strawberries are super simple and easy to make. Enjoy!

20 whole large strawberries, hulled
8 ounces cream cheese, softened
1/4 cup confectioners' powdered sugar
1/4 teaspoon vanilla or almond extract
2/3 cup chopped pecans

Cut a thin slice from the bottom of each strawberry so the berries stand upright. Place berries, cut side down, on a serving platter. Carefully cut the berries into 4 wedges, cutting almost to, but not through, the bottoms with a criss-cross cut. Fan wedges just slightly, taking care not to break them. Set aside.

In a mixing bowl, beat together the cream cheese, sugar, and vanilla until combined but still stiff. Using a teaspoon or pastry bag with decorative tip, fill the strawberries with the cream cheese mixture. Sprinkle chopped pecans on top of the stuffed strawberries. Cover and refrigerate until ready to serve.

* tip *: if you don't have a pastry bag, just use a zip lock bag and cut one of the corners to make a tip.

(Recipe Source: Paula's Home Cooking)
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