Ingredients
Scale
- 1⁄2 cup heavy cream
- 1⁄4 cup bulk sugar substitute
- 1⁄2 teaspoon vanilla extract
- 4 ounces light cream cheese, softened
- 12 large strawberries, about 1 quart
Notes
George’s Tips | Use a wide star tip for the pastry bag. If you do not have a pastry bag, you can simply fill up a plastic food storage bag, seal, and cut the tip of one corner off to make one. Variation | Make savory appetizer versions by using less sugar substitute and adding 1 tablespoon fresh chopped basil, and a dash of cracked black pepper!
Nutrition
calories: 50|fat: 4g|protein:1g|fiber:0g|net carbs:2g
Directions
- 1. With an electric mixer on high, whip the cream just until frothy. Add the sugar substitute and vanilla extract. Whip on high speed until soft peaks form.
- 2. Add the softened cream cheese and whip for a few seconds more to combine. Be careful not to overwhip, or the whipped cream will break down. Place the mixture into a pastry bag.
- 3. Cut a deep criss-cross notch in the bottom of each strawberry and place them leafy top down on a plate. Slightly spread open the cut end and use the pastry bag to pipe a dollop of the cream mixture into the notch. Serve garnished with a single fresh mint leaf on each, if desired.