In a small mixing bowl, beat together the cream cheese, sugar, and lemon juice until smooth and creamy, set aside.
2
Using a paring knife, hollow out the top of each strawberry to a depth of approximately 3/4 an inch. Gently fill each with cream cheese mixture using a pastry bag just slightly above the tops. Place them on a cookie sheet(s) as you do this.
3
Once all of the strawberries are filled, dip each top into the graham cracker crumbs and place back onto the cookie sheet.
4
Place the cookie sheet into the refrigerator and leave them for a few hours or over night to completely chill.
it's a good idea but low fat cream cheese just doesn't taste the same and i recommend LESS lemon juice because mine came out TOO tart and i followed the directions EXACTLY!
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Wonderful! I made this for a get-together with the girls and they did not Stop raving! They all asked for me the recipe. I used low-fat cream cheese, substituted vanilla extract for the lemon juice and splenda instead of powered sugar, and they were fantastic! I will be making these time and time again
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