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Red, White and Blue Stuffed Strawberries


30 Medium to large strawberries
30 Blueberries (between ½ and ¾ cup)
1 tsp. Grated lemon zest
½ cup Heavy whipping cream
¼ cup plain 0% fat Greek yogurt
1tbps. Powdered sugar


Remove stems and hulls from strawberries. Using tip of paring knife, cut into strawberry to create a hole. Trim tip from bottom of each berry to create a flat bottom.

In mixing bowl, combine heavy cream, yogurt and powdered sugar; beat on high speed until stiff peaks form. Stir in lemon zest.

Place yogurt, whipped cream mixture in pastry bag fitted with open star tip or place in quart size freezer weight reclosable bag. Snip tip and fill berries with whipped cream mixture. Top each strawberry with a blueberry. These may be made up to one day in advance.

Makes about 30 berries

TIP: Medium to large berries will stand up better than the extra-large ones.

Per 2 berries: Calories 41; Fat 3 g; Saturated Fat 2 g; Cholesterol 11 mg; Sodium 5 mg; Carbohydrate 3 g; Fiber <1 g; Protein <1 g

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