Cheesecake Stuffed Strawberries

Cheesecake stuffed strawberries have been around for YEARS. Pretty sure a parent brought them to my high school one year, and I have been in LOVE with them since. This recipe is a lower carb/sugar version that is bariatric friendly, and can especially be utilized during the holidays. It’s simple, easy, and a crowd pleasure for sure!

Disclaimer: if you are not at your goal weight just yet, avoid fruit until you are due to the natural sugars found in fruit being known to slow down weight loss.

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Cheesecake Stuffed Strawberries

Course

desserts

Keyword

bariatric recipes, bariatric surgery recipes, duodenal switch recipes, gastric bypass recipes, gastric sleeve recipes, low carb, low carb recipes, oklahoma bariatric, oklahoma weight loss, vegetarian low carb recipes, weight loss recipes

Servings

Ingredients

• 1 container medium-large strawberries sliced in half
• 4 oz reduced fat cream cheese softened
• 1 tablespoons vanilla
• 1/3 cup Swerve or another sugar substitute
• 1/2 teaspoon lemon juice
• blueberries and/or nuts if desired

Course desserts Keyword bariatric recipes, bariatric surgery recipes, duodenal switch recipes, gastric bypass recipes, gastric sleeve recipes, low carb, low carb recipes, oklahoma bariatric, oklahoma weight loss, vegetarian low carb recipes, weight loss recipes Servings Ingredients 1 container medium-large strawberries sliced in half 4 oz reduced fat cream cheese softened 1 tablespoons vanilla 1/3 cup Swerve or another sugar substitute 1/2 teaspoon lemon juice blueberries and/or nuts if desired

Instructions

1. Cut the strawberries in half. Cut out JUST the middle of the strawberry, so you can still stuff them after.

   
2. In a mixing bowl, mix the softened cream cheese until it is smooth. Add in the vanilla, Swerve, and lemon juice. Mix until thoroughly combined.
3. If you have a piping bag, add the cheesecake mixture to it. OR you can place it in a large Ziploc bag and cut off the corner.

   
4. Pipe the cream cheese mixture into each halved strawberry. Top with blueberries or shaved almonds. Refrigerate until ready to eat and enjoy!