Stuffed Strawberries
Updated Aug. 12, 2024
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12large ripe strawberries, rinsed and dried
- 4ounces mascarpone cheese
- ½teaspoon superfine sugar
- 2drops vanilla extract
- 2tablespoons grated dark (semisweet or bittersweet) chocolate
Nutritional analysis per serving (12 servings)
49 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 1 gram protein; 30 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
With a paring knife remove hull and inner core of each berry to form a cavity. Remove meat of the berry from the hull. Save stem and hull.
- Step 2
In a small bowl mix together cheese, sugar, vanilla and chocolate. Using a small spoon, stuff mixture into cavity of each berry. Top berries with hulls. Serve cold.
Private Notes
Comments
Has nobody made this scrumptious strawberry delight? I admit it took me until now, the end of the fruit-laden sumptuous Summer season to get to it, but I strongly urge you to. Unusual, intriguing, absolutely delicious. I found placing the hulls back on top to be superfluous and not nearly as attractive as dotting my serving bowl with sprigs of fresh mint (which also add another vibrant taste). What? You still here? Go, go, go - time to prepare your stuffed strawberries!
Such a simple and delicious dessert -- definitely use mint leaves instead of replacing the stem!
The mascarpone is delicious, but Greek non-fat yogurt slightly sweetened with a tablespoon or so of honey is also a wonderful filling, and the yogurt has fewer calories. I put the filling in a zplock bag, cut the corner and pipe it into the centers of the strawberries.
I use Montaray Jack, and its super yummy.
2nd attempt: this time I used mascarpone (no Greek yogurt) and sugar (no honey) and it was much better! I realized when mixing the mascarpone with sugar and vanilla that I was essentially making a whipped cream, which caused me to add *more* sugar and vanilla than the recipe called for (to taste).
I tried this with Greek yogurt and honey added like was suggested. I omitted the sugar because of the honey. It wasn't great even with the extra chocolate. I'd like to try it again with mascarpone.
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