For Easter dessert this year, we made two desserts that were new to our traditional menu. One was the Lemon Poke Cake that I posted about earlier this week and the other was cheesecake and chocolate filled strawberries.
And O.M.G. were they DELICIOUS!
This recipe was inspired by my trusty Kraft Food and Family Magazine (Spring 2013 issue). The original recipe called for white chocolate pudding mix but when I saw a cheesecake variety at the store I just had to try it. Instead of using Baker’s Bittersweet Chocolate, I used semi-sweet chocolate morsels.
You will need:
45 large fresh strawberries (around 2 lbs)
1/4 Cup Cream Cheese (feel free to use a reduced fat variety)
1 Cup cold fat-free milk, divided
1 package Jell-O Cheesecake Flavor Fat Free Sugar Free Instant Pudding Mix
1 Cup thawed Cool Whip Sugar Free Whipped Topping
1 tsp lemon zest
1 oz semi-sweet chocolate morsels
How to make:
Cut stems off of strawberries.
Cut an “X” in the bottom of each berry and spread pieces apart.
Whisk cream cheese and 1/4 cup milk in a bowl until well blended.
Gradually whisk in remaining milk.
Add dry pudding mix and whisk for 2 minutes.
Stir in Cool Whip and lemon zest.
Spoon mixture into a resealable plastic bag.
Cut a small corner from the bottom of the bag and pipe the mixture into the berries.
Melt chocolate morsels as directed and drizzle over berries.
Refrigerate until you’re ready to serve.