Ingredients
- 1/4 cup cream cheese softened to room temperature (dairy-free works, too)
- 6 teaspoons powdered erythritol or powdered sugar (but it will change the nutrition)
- 2 tablespoons 2% Greek yogurt or dairy-free yogurt
- 1/4 teaspoon vanilla extract
- 10 large strawberries
- 10 blueberries
Instructions
- Using an electric hand mixer, beat the cream cheese and powdered erythritol in a medium bowl. Add in the Greek yogurt and vanilla, and beat again until combined, scraping the sides as necessary.
- Slice the leafy tops off each strawberry, and use a small paring knife to cut a small hole in the top center of each strawberry. Then scoop out the insides with a melon baller.
- Fill a piping bag (or a plastic storage bag with the corner tip cut off) with the cheesecake mixture, and pipe the filling into each strawberry.
- Top each strawberry with a blueberry. Cover and refrigerate for 2 hours.
