- Cut the tops off of each strawberry and discard. Using a paring knife, hollow out each strawberry, removing the white interior.
- In a mixing bowl, combine the cream cheese, powdered sugar and
vanilla extract and beat with an electric mixer until thoroughly
combined. At this point you can either transfer the cream cheese mixture
into a piping bag and pipe it into each berry, or do what I did and
just fill each berry using a butter knife.
- Dip each strawberry, cheesecake side down, into the graham cracker crumbs, coating the top.
Note: These taste best the day they are made, so if you are not
planning to serve/eat all 16 in one day, I recommend making the cream
cheese filling, crushing up the graham cracker, and storing them
separately (the cream cheese filling in a tupperware container in the
refrigerator and the crumbs in a ziplock somewhere dry). This way, you
can just hollow out however many strawberries you plan to eat at once
and stuff them with filling to order.
1 smartpoint per berry
1 points+ per berry
35 calories, 5 g carbs, 3 g sugars, 2 g fat, 1 g saturated fat, 1 g protein, 0 g fiber