Page 152 - 201415_TOH_Cookbook

NO-BAKE
STRAWBERRY
CHEESECAKE
BITES
DRISCOLL’S INGREDIENTS
Serves 20
2 (16-ounce) packages Driscoll’s Strawberries, hulled
1 (8-ounce) package cream cheese 1/2 cup nonfat Greek yogurt 1/2 cup sugar 1 teaspoon vanilla extract Pinch of salt 8 ounces semi-sweet chocolate chips 1 tablespoon crushed graham
crackers, vanilla wafers or shortbread cookies
PREPARATION fffffftffttff1. Line a baking sheet with waxed paper. Have 2 plastic pastry bags or zip-top plastic bags ready.
2. Using a small melon baller, remove the core of each strawberry starting from the top. Place on the prepared baking sheet.
3. In the bowl of an electric mixer fitted with the paddle or whisk attachment, or using a hand-held beater, beat the cream cheese, yogurt, sugar, vanilla and salt until creamy. Transfer the mixture into one of the pastry bags. Snip a small hole in the tip of the bag and pipe the cream cheese mixture into the center of each strawberry. If serving at a party, place each strawberry on small dishes or individual serving spoons. Alternatively, place the strawberries on a serving platter.
4. Put chocolate in a microwave-safe bowl and melt in the microwave at half power. Alternatively, use a dou- ble boiler. Transfer the chocolate
to the remaining pastry bag. Cut a very small hole in the tip of the bag and pipe melted chocolate over the strawberries. Chill in the refrigera- tor to set the chocolate, about 15 minutes.
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