Recipe courtesy Cathy SperonisÂ
30 large strawberries, cleaned and hulled2 oz Philadelphia Cream Cheese, softened1/2 tsp. vanilla extract1 tbsp. lemon zestPinch of salt1 cup powdered sugar1 1/2 cups heavy cream2 tsp vanilla instant puddingFresh blueberriesÂ
Cut a thin slice from the bottom of each strawberry. Place berries, cut side down, on a serving platter. Carefully cut the berries into 4 wedges, cutting almost to, but not through, the bottoms with a criss-cross cut. Fan wedges just slightly, taking care not to break them. Set aside.In the bowl of an electric mixer beat the cream cheese, vanilla, lemon zest and salt.Â Add the powdered sugar and beat until smooth.Â In a separate bowl combine the heavy cream and instant pudding.Â Beat until the cream holds stiff peaks.Â Carefully fold beaten cream into the cream cheese mixtureUsing a teaspoon or pastry bag with decorative tip, fill the strawberries with the lemon cream. Garnish each stuffed berry with blueberries.Â Cover and refrigerate until ready to serve.
1 large watermelon1 cantaloupeAssorted cut fresh fruit: strawberries, blueberries, grapes, etc.
Cut your own â€“ Buying ready cut fruit trays can cost up to $4.25/lb.!