Ingredients
24 medium–large strawberries, hulled
120g quark
25g low-fat cream cheese
50g granulated sweetener (or to taste)
½ tsp vanilla extract
1 low-calorie digestive biscuit, crushed
120g quark
25g low-fat cream cheese
50g granulated sweetener (or to taste)
½ tsp vanilla extract
1 low-calorie digestive biscuit, crushed
Method/Steps
- Using a small sharp knife, cut out a cone shape from the middle of each strawberry (cutting where the hull was) – you want a small hole in the middle.
- Put the quark, cream cheese, sweetener and vanilla extract in a bowl and beat until smooth.
- Fill a small freezer bag with the quark and cheese mixture. Make sure you get all the mixture in one corner. Seal the bag and cut the tip of the corner. The hole should be quite small so you can pipe inside the strawberries.
- Squeeze filling into each strawberry and sprinkle with digestive crumbs. Keep the stuffed strawberries in the fridge until ready to serve. (But avoid keeping for longer than 1 hour ahead because they will become soggy.)
