Stuffed Strawberries

Gluten free stuffed strawberries - cream cheese and whipped cream

Here is a cool, no-bake summer dessert – and it doesn’t even need Jello or Cool-Whip. These little guys are stuffed with a slightly sweet whipped cream and cream cheese filling. The cream cheese stabilizes the whipped cream, so the shelf life is much longer than for plain whipped cream. If you don’t feel like individually stuffing berries, just serve the cream as a dip along with a variety of fresh fruit.

 

This dessert looks the prettiest when you use small to medium sized strawberries.

 

Yield: About 2 – 1/2 cups of cream filling

 

Ingredients:

 

  • Strawberries (filling recipe makes enough to fill up to 2 pounds)
  • 4 oz (114 g) cream cheese
  • 1/4 c.(50 g) sugar
  • 1 teaspoon vanilla (recommended: Nielsen-Massey vanilla bean paste)
  • 3/4 c. heavy cream

 

Other Equipment:

 

  • small knife for hulling berries
  • electric mixer fitted with a whip attachment
  • pastry bag fitted with star tip

 

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Pico de Gallo

I’m not a fan of cilantro, and I really dislike raw tomatoes, so I was surprised by how much I like this pico de gallo. It tastes so fresh, and the lime juice makes it nice and zippy. It’s great on tortilla chips, or dump it on fish tacos and chicken fajitas.

 

Half of a jalapeño in this dip only gives it a little kick, so add more to taste if you would like it hotter.

 

Yield: 2.5 cups

 

Ingredients:

  • 1 pound Campari tomatoes
  • 1 red onion
  • small bunch of cilantro
  • 1/2 jalapeño (or more to taste)
  • 1/2 fresh lime
  • salt

 

Other equipment:

  • Food-safe gloves

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