I was enjoying a salad with strawberries and blue cheese when the idea hit me to stuff the strawberries and serve them as an appetizer. It worked out great, and the flavors blend so nicely. —Diane Nemitz, Ludington, Michigan
Ingredients
1/2 cup balsamic vinegar
3 ounces fat-free cream cheese
2 ounces crumbled blue cheese
16 fresh strawberries
3 tablespoons finely chopped pecans, toasted
Directions
Place vinegar in a small saucepan. Bring to a boil; cook until liquid
is reduced by half. Cool to room temperature.
Meanwhile, in a small bowl, beat cream cheese until smooth. Beat in
blue cheese. Remove stems and scoop out centers from strawberries;
fill each with about 2 teaspoons cheese mixture. Sprinkle pecans
over filling, pressing lightly. Chill until serving. Drizzle with
balsamic vinegar.
Yield: 16 appetizers.
Nutrition Facts: 1 stuffed strawberry equals 36 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 80 mg sodium, 3 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchange: 1/2 fat.
© Taste of Home 2013
