14 May 2017

Lemon Cheesecake Stuffed Strawberries #SundaySupper

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I love to plan a wonderful brunch for Mother's Day about as much as I like going to one!  This year I will be taking my mom out to eat, as we will be in my hometown of Marceline for my 40th high school reunion.

Lemon Cheesecake Stuffed Strawberries

I love a good cocktail and last year I made this delicious mimosa that is so refreshing and good.  That cocktail, along with this Frisee Salad, would make a wonderful meal fit for the queen that is your mom!  To complete this meal, these Lemon Cheesecake Stuffed Strawberries are the perfect ending.

Lemon Cheesecake Stuffed Strawberries

These are so easy and so delicious that you will find ways to make them all during the summer.  I already have plans to make them with plain cheesecake, chocolate cheesecake and pineapple.  I'll keep you posted.
Lemon Cheesecake Stuffed Strawberries

Lemon Cheesecake Stuffed Strawberries

1 8oz block of cream cheese, softened
I box lemon pudding
1-3 T whole milk
1 qt. strawberries
3 shortbread cookies, crushed

Prepare your strawberries by cutting the stems off and creating a flat base for which the strawberries can stand.  Cut an X through the small tip of the strawberry, not quite cutting through.  With a mixer, blend cream cheese and milk. Gradually, add the pudding 1 T at a time, alternating with the milk. I made mine fairly stiff, as you can see, but you can make it a softer filling by adding more milk. Put filling in a piping bag with a star tip.  Spread the X in the strawberry until the tip can be inserted and squeeze filling into the strawberry until it reaches the top, swirl off.  Continue until the strawberries or the cream runs out.  Crush shortbread cookies and sprinkle crumbs on top.

You can store these in the refrigerator, covered, until ready to serve, then let them sit 10 minutes on the counter before serving.  It is hard to eat just one!

Sunday Supper Mother's Day Food Ideas

Chocolate Treats

Entrees

Sides and Salads

Sweets

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