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My July Fourth Recipe in People Magazine !

 

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And here’s the actual recipe:

Red, White and Blue Stuffed StrawberriesServings: 16 stuffed strawberry halves, serving 4

8 large strawberries
2 ounces Neufchatel or one third less fat cream cheese
1 ½ teaspoons sugar
1 ounce white chocolate, finely chopped
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
2/3 cup blueberries

Cut each strawberry in half lengthwise through the cap. Arrange the strawberry halves, cut side up, on a serving plate. Trim a thin slice from the bottom of each half to make each half sit evenly. Using a small measuring spoon or melon baller, scoop out a hollow in the center of the cut side of each strawberry. Reserve the strawberry scraps for another use (or eat them.)

In a small bowl combine the cream cheese and sugar; stir in the chocolate, lemon zest and juice. Divide the cream cheese mixture into the hollows in the strawberries, top each one with several blueberries and serve.

 

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