Inside Out - Cheesecake Stuffed Strawberries - cooking recipe

Ingredients

6 ounces cream cheese, softened to room temperature
1/2 teaspoon pure vanilla extract
1 1/2 tablespoons confectioners' sugar
1 quart medium-to-large strawberry, approx. 12
1/4 cup sliced almonds, toasted

Preparation

Toast the almonds in a 350 oven for 3-5 minutes, until golden brown. Set aside to cool.
Whip the cream cheese until light and fluffy, 2-3 minutes.
Stir in the vanilla and sugar.
Trim a small slice off the bottom (pointed end) of the strawberry, so it will stand on a plate. Slice off the top of the strawberry. Hollow the strawberry using a small melon baller or spoon.
Place the cheesecake mix in a ziploc bag and snip the end (or use a pastry bag). Fill the berries until the mixture pipes over the top.
Arrange the toasted almonds over the top. Serve immediately or chill, covered, for up to two hours.