I’m not actually in my kitchen, or even in my house. I’m in an RV in Reedsport, Oregon, where we’ve been riding quads and roasting marshmallows. But I thought I was a little overdue for a new post. So here you go.
Last week, we had some friends over for our first barbecue of the year. That only sounds odd if you’re not from the Pacific Northwest. Everyone here knows that last week was our first barbecue-weather. Up till then it had felt a lot like winter around here. Anyway, I wanted to make something summery and barbecue-ish for dessert, but I had to keep in mind our new diet restrictions. So I played around with a few recipes I found online and some good-for-you ingredients, and this is the result. (Did you not know that mini chocolate chips are good for you? I thought that was common knowledge … 🙂
For several days after the barbecue, my friends kept referring to “those strawberries.” So that’s what I’m calling them.
- 2 packages Neufchatel cream cheese (the one with 1/3 less fat)
- 1/2 – 1 cup powdered sugar OR 1-2 TBSP blue agave nectar
- 1 8 oz container Cool Whip Free
- 60+ strawberries
- 2 cups mini chocolate chips
Wash the strawberries and cut into each one, removing stem and making a nice-sized hole for the filling. You can save the fillings for another purpose if you can think of one. Combine the filling ingredients and place in a large gallon Ziploc baggie (you can use a pastry bag if you have it, but this was what I had on hand).
When the strawberries are ready, snip a small corner of the bag. I do really mean small. You can always snip a little more if you need to, but you can’t unsnip if you go crazy right at the beginning. Fill each strawberry with cream mixture, then roll the tops in mini chocolate chips. Keep chilled until ready to serve.
If you have any filling left, it freezes nicely.
Enjoy! And now … we’re off to Tahoe. 🙂