This oldie but goodie recipe from my mother-in-law is one of my favorite sweet treats for the Fourth of July. With a tangy cheese stuffing and sweet fruit shell they taste like an inside out strawberry cheesecake. Best of all, they are a snap to make and are great for making with kids. Recently I introduced my daughter to the melon baller and she had a great time helping me scoop out the insides of the berries to make room for the stuffing. She also loved helping me squeeze the filling out of my ziploc bag. When we were finished we set them out on the table for an afternoon snack. Topped with a blueberry each, they were a fun and festive summer treat.
Red White & Blue Stuffed Strawberries
20-25 fresh strawberries
20-25 fresh blueberries
80z. mascarpone cheese
3 T. confectioners sugar
1 t. vanilla
1. Wash and dry strawberries and blueberries. Set blueberries aside. Using a small paring knife, cut the bottom off of each berry so that they stand up on a plate or tray. Using a melon baller, scoop out the top and stem of the strawberry.
2. In a mixer beat together cheese, sugar and vanilla until light and fluffy. Place this mixture in a ziploc bag and snip off a tiny corner of one bag to make an opening like a pastry bag. Alternatively, use a pastry bag if you have one available.
3. Gently squeeze the cheese mixture into each berry and top it with a fresh blueberry. Serve.
Variation Ideas: If you want to take this dessert over the top simply dip the finished strawberries in chocolate, or add cocoa powder to the mascarpone cheese to make the stuffing chocolate flavored.