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Instructions |
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Before removing tops gently wash and pat dry strawberries. Rest
them upside down on a paper towel until ready to prepare for
filling. Remove tops by slicing across the top of the berry. Gently
scoop out a hollow depression in each strawberry. [I use the small
end of a melon baller; my daughter uses a grapefruit spoon]
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Combine the softened 8 oz. cream cheese with 1/2 cup of
powdered sugar and 1/2 teaspoon Mexican Vanilla. If you do not
have access to Mexican Vanilla then adjust the vanilla to taste
[usually double] Mix well.
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Fill a pastry bag or a ziplock bag. If using a ziplock bag cut off one
corner. Squeeze filing into the hole in each strawberry. Be
generous. Crumble one or two Vanilla Wafers [or you can use a
graham cracker] and sprinkle the crumbs over the cream cheese.
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Arrange on a pretty plate with optional greens. The picture shows
the cut off tops used as a garnish.
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Originally Submitted
5/13/2009
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