Here’s a simple, fresh and festive dessert for your 4th of July gathering. It’s just the right mix of sweetness mixing the fruit with the creamy topping, but so much better than the store-bought whipped toppings. Enjoy!

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10 large strawberries
40 blueberries
4 oz. cream cheese, softened
1/4 c. confectioner’s sugar
1/8 to 1/4 tsp. almond extract

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1. Place softened cream cheese, confectioner’s sugar, and almond extract in a small bowl; stir until well combined and smooth. Chill for about 10 to 15 minutes.
2. While cream cheese mixture chills, rinse strawberries and pat dry with paper towels. Leaving leaves on, slice each strawberry in half lengthwise and set aside on a plate or serving platter with the cut side up. {If strawberry halves do not sit level on the platter, cut a very tiny slice from the rounded side of the berry half to create a flat spot for it to sit upon.}
3. Spoon cream cheese mixture into a piping bag fitted with a large star tip. {If you don’t have a piping bag, you can use a zip-top baggie. Cut off one of the bottom corners of the bag and use it to pipe through.} Pipe cream cheese mixture onto each of the strawberry halves.
4. Top each strawberry half with two blueberries. Serve immediately or refrigerate for up to about 3 hours.


This recipe and images are courtesy of The Kitchen Is My Playground.

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Written by Old Time Pottery
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