Note: These little gems are great for entertaining. You can stuff the strawberries up to 6 hours ahead and sprinkle with the graham cracker crumbs (or crushed vanilla or chocolate wafer crumbs) just before serving.
- 1/2 Cup light tub-style cream cheese
- 1/3 Cup nonfat cream cheese
- 3 Tablespoons granulated no-calorie sweetener (4 packets)
- 1/8 Teaspoon lemon zest
- 2 drops almond extract
- 1/2 Cup light whipped topping, thawed
- 12 large whole strawberries (about 1 pound)
- 2 graham cracker squares, crushed finely
In a small mixing bowl, by hand or with an electric mixer, beat the cream cheeses with the sweetener, lemon zest, and almond extract until smooth. Stir in the light whipped topping. Transfer the mixture to a pastry bag with a ½-inch fluted tip; alternately, you can use a zip-top bag with a small hole cut in the bottom.
With a sharp knife or apple corer, remove the stem and hull from the strawberries, creating a small cavity. Slice a ¼-inch strip from the side of each strawberry (so it can sit on its side without rolling).
Place the graham cracker crumbs on a small plate. Pipe 1 tablespoon of the cream cheese filling into and on top of each strawberry. Sprinkle ½ teaspoon of crumbs over the filling. Place the strawberries in the refrigerator until time to serve. Arrange the strawberries on a platter and serve.