Cheesecake-stuffed strawberries
25 min · 9 g protein · 97 cals / serving
Big, juicy strawberries hollowed out and piped full of a thick vanilla cheesecake cream made from blended cottage cheese, then dipped in graham crumbs. One bite gives you cold fruit, creamy filling and a little crunch, and a platter of them disappears at any party.
Ingredients
- 1 cup cottage cheese (1%), 1 % milkfat
- 1/4 cup fat free cream cheese
- 1 1/2 tbsp casein protein powder, vanilla or unflavoured
- 2 tsp honey
- 1 pinch stevia, pure stevia powder, to taste
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 24 large (about 1 lb) strawberries
- 1 full sheet graham crackers, crushed to fine crumbs
Steps
- Blend the cottage cheese, cream cheese, casein, honey, stevia, vanilla and lemon zest for a full minute, until completely smooth and thick. Spoon it into a piping bag or a freezer bag and chill 30 minutes; it firms up enough to pipe neat swirls.
- Rinse and dry the strawberries. Cut a thin slice off the pointed end so each one stands up, then cut off the stem end and hollow out the centre with a small knife or a ½-teaspoon measure. Chop the scooped-out bits and scatter them over the serving plate.
- Snip a ½ inch corner off the bag and pipe the filling into each strawberry, mounding it on top. Dip the tops in the graham crumbs.
- Serve within 2 hours, or chill until ready. They are best cold, the same day.
Good to know
My filling is too soft to pipe.
Cottage cheese brands hold different amounts of whey. Blend in another tablespoon of casein, at about the same score, or chill the bag an extra 30 minutes.
Can I make them ahead?
Hollow the berries and make the filling up to a day ahead, kept separately in the fridge. Fill and dip within 2 hours of serving so the crumbs stay crisp.
Other toppings?
A few mini chocolate chips, a drizzle of melted dark chocolate or a blueberry on each one. Keep it to a little on top, where you taste it.
Per
- Calories
- 70
- Protein
- (39%)
- 6 g
- Fat
- (10%)
- 1 g
- Carbohydrates
- (52%)
- 9 g
- of which sugar
- 6 g
- Fiber
- 1 g
- Sodium
- 177 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 583 kcal goes into the pot and 836 g of ingredients comes out as about 830 g of food: 70 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.