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    Home » Red, White, Blue, and Bubbly

    July 2, 2011 Appetizers

    Red, White, Blue, and Bubbly

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    Even though I can't remember the last time I had it, cheesecake is one of my favorite indulgences.  My mom swears it is in the category of "not worth the calories", but perhaps this is a recipe on which we can agree.  With less than 50 calories a pop, these little bites are light and fresh but still decadent enough to make you feel like you probably didn't need to have the second... or third.

    ALMOND CHEESECAKE STUFFED STRAWBERRIES

    • 25  strawberries, rinsed
    • 25 blueberries, rinsed
    • 8 ounces cream cheese
    • ¼ cup powdered sugar
    • 1 teaspoon almond extract

    Remove the tops of the strawberries with a paring knife, creating an inverted cone in the top of each one.  It looks like I am about to cut my finger off in the picture, but I assure you it's just the camera angle.  Keep your fingers away from your knife (duh)!

    Mix the cream cheese, powdered sugar and almond extract until well blended.   I used a Wilson's 18 tip to pipe the filling into the strawberries, but a plain-old storage bag with the tip cut off will do just fine.

    Top each strawberry with a blueberry, and place in the refrigerator until ready to serve.  These can be made up to a day in advance.

    To serve, cut a small slit in the side of each strawberry, and set it on top of a champagne glass. Fill with champagne, watch fireworks, and enjoy.

    The perfect end to any Independence Day celebration: an Almond Cheesecake stuffed Strawberry, perched atop a refreshing glass of champagne.

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    My name is Marianne, and I'm two parts food, one part booze, and a dash of snark. I live in Atlanta, GA with my two cats. My personal motto: Champagne and stretchy pants. Sign up for my mailing list to keep up with the new and seasonal recipes!

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