I saw something similar to these on Pinterest but of course they were no where near low carb so I had to tweak them. I made them for Samantha’s shower last weekend and they were a big hit. When Caleb came to visit today I asked him to help me make more and of course he was more than willing. He loves to cook. It is one of the great bonding things that we do. That, and fishing in the creek with pretend fishing poles made from sticks and watching for alligators. Thank goodness I have never seen an alligator in WV. 🙂
I digress. Back to the recipe. Caleb loves to eat the cream cheese filling by itself. I should have washed his face but we were to busy enjoying the day to be picky about washing a face. 🙂
He sure is getting big on me. He is napping right now while I get a few things done and then we have to plant lettuce and spinach and bake cookies for the Easter Bunny tonight. We already mixed the dough earlier this morning. They are just waiting to be baked when he gets up. We have some arts and crafts to do this afternoon too. Saturdays are always wonderful around here. 🙂
- 2 quarts of fresh strawberries
- 12 ounce container of Philadelphia whipped cream cheese
- 1/2 cup Splenda granules
- 1/2 cup ground Almond meal with 2 teaspoons Splenda added
Hull and remove center of clean strawberries.
In a mixing bowl mix cream cheese and Splenda until creamy. Stuff centers of each strawberry and then dip into Almond meal mixture. Set on plate and chill. Serve as is.
I can’t give exact amount of carbs since size of strawberries vary so greatly.
Strawberries (not stuffed)- 1 net carb per medium strawberry
Cream Cheese- 2 Tablespoons are 2 carbs. You can get approximately 1 teaspoon of mixture stuffed into each strawberry.
Almond Meal- 12 carbs for the entire 1/2 cup. I counted 46 strawberries for the entire recipe. Again this depends on the size of strawberries that you purchase.
So roughly 2-3 carbs per strawberry depending on size.