Strawberry Cheesecakes

Create these treats for your next social event. Fill just before serving, for a taste of strawberry and cheesecake—in one bite!

    2 (3-ounce) packages cream cheese
    ½ teaspoon vanilla extract
    2 tablespoons whipping cream
    ¼ teaspoon lemon zest
    3 tablespoons sour cream
    ½ cup confectioners' sugar

    20 medium sized strawberries
    Toasted sliced almonds or orange zest

1.  In a medium bowl, beat the cream cheese with a mixer on
     medium speed, then add in vanilla, whipping cream, lemon
     zest and sour cream. Beat in confectioners' sugar on low
     speed until the cheese is creamy.

2.  Select a ½-inch star tip and fit in pastry bag. Fill the pastry
     bag with the cream cheese mixture. Refrigerate for one hour.

3.  Rinse strawberries and remove the tops by cutting straight
     across the top with a sharp knife to leave an even edge.

4.  Use the end of a non-swiveling potato peeler to carefully
     scoop out the middle section of each strawberry. Cut a thin
     slice off the base of each strawberry so it sits flat on a platter.

5.  Pipe the cream cheese into each strawberry and top with
     almonds or a tiny slice of orange zest. Serve cold.

     Makes 20 filled strawberries