- Eight large fresh strawberries
- 45 grams of cream cheese (fat free)
- 30 grams blue cheese (crumbled finely)
- One quarter of a cup of Balsamic vinegar
- Two dessert spoons Pecan nuts (finely chopped)
Blue Cheese-Stuffed Strawberries recipe
25 minutes preparation time and eight servings
Pour the Balsamic vinegar into a small saucepan. Place the pan over a medium heat and bring the Balsamic vinegar to the boil. Let the vinegar boil until the liquid has reduced by half. Take the pan off the heat and let the Balsamic vinegar cool.
Place the cream cheese into a small glass bowl. Take a wooden spoon and beat the cream cheese until it is creamy and smooth. Add the crumbled blue cheese to the bowl and stir it in.
Wash the strawberries. Take a paring knife and hull the berries. Use a teaspoon to remove the soft flesh from the centre of the strawberries.
Place the hollowed out strawberries into the refrigerator for fifteen minutes to chill.
Take the chilled strawberries out of the fridge. Load a teaspoon with the cream cheese mixture and fill the hollowed out strawberry. Carry on filling all eight strawberries.
Arrange the cream cheese filled strawberries onto a plate and sprinkle the tops with the finely chopped Pecan nuts.
Place them back into the refrigerator until ready to serve.
Just before serving sprinkle a little Balsamic vinegar over the top of the cheese stuffed strawberries.
The Blue cheese stuffed strawberries make great appetisers. The dish is colourful and the stuffed strawberries look highly attractive. The combination of textures works well, the smooth juicy strawberry, the creamy cheese laced with tangy blue cheese. The finely chopped Pecan nuts add a little crunch and the Balsamic vinegar adds a twist to the dish. One cheese stuffed strawberry contains around 35 calories.