Cheesecake Stuffed Strawberries

• 1/4 cups Cream Cheese, Softened To Room Temperature (dairy Free Works Too!)
• 6 teaspoons Powdered Erythritol (or Powdered Sugar But Will Change Nutrition)
• 2 Tablespoons 2% Greek Yogurt (or Dairy Free Yogurt)
• 1/4 teaspoons Vanilla Extract
• 10 Large Strawberries
• 10 Blueberries

1. Using an electric hand mixer, beat cream cheese and sweetener in a medium bowl. Add Greek yogurt and vanilla and beat again until combined, stopping to scrape the sides as necessary.
2. Remove leaves off each strawberry and use a small paring knife to cut a hole in the top. Scrape out the insides with a melon baller.
3. Fill a parchment paper bag (or a resealable bag with the tip cut off) with the cheesecake and pipe into each strawberry. Top each with a blueberry. Cover and refrigerate for 2 hours. Devour!
4. Notes:
5. Depending on the size of your berries, you may only get 10 or you may get more and then will need more or less blueberries.
6. These do get watery if left in the fridge overnight so I recommend making them the day you plan to serve them (you can prep the strawberries the night before to make it super fast).

ubc, erythritol, ubc, strawberries, blueberries

Taken from tastykitchen.com/recipes/desserts/cheesecake-stuffed-strawberries-5/ (may not work)