Wednesday, September 21, 2011

Cheesecake Stuffed Strawberries

I think I want to try this...hmmm
These aren't anything complicated. With five ingredients, they take only a few minutes to put together. In fact, these were probably the least time-intensive food at my Cheesecake Extravaganza. Yet, I had more than a few people come up and proclaim their love for the finger food.

You don't have to throw a cheesecake party to serve these....I imagine they'd be welcomed just about anytime! Another great party food, these can be made ahead of time. I did all the steps, even the sprinkling of graham cracker crumbs, twenty-four hours ahead of time and they suffered no ill consequences. Just be sure to wrap them well (I covered my plate with plastic wrap).

Next time, I'll make more... this was the first food to go at the Cheesecake Extravaganza, and with good reason!

Cheesecake Stuffed Strawberries
from Nutmeg Nanny

-1 lb large strawberries
-8 oz. cream cheese, softened (can use 1/3 less fat)
-3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
-1 tsp vanilla extract
-graham cracker crumbs

1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.

Wednesday, September 7, 2011

Great idea for quick smoothies in the morning.  Try it out! 

Freezer Smoothies -

Smoothies are a quick way to eat a healthy breakfast using fresh ingredients.

To make these smoothies go together even faster, I divide the fruit and yogurt into serving size baggies and store them in the freezer.  I usually put several of these packets together at the beginning of the month to stock my freezer for the following month.  

The fruit is already washed and chopped and I freeze the yogurt in ice cube trays to divide it into the appropriate serving size.
For a smoothie that serves two, I use about 1 1/2 cups fruit and 3-4 yogurt cubes (approx. one tablespoon each).  I add the milk or juice into the blender until it reaches a smooth consistency.  

 I throw all of the packets into a large freezer bag to prevent freezer burn.