I was eating a strawberry and blue cheese salad when I realized I could also stuff the strawberries and serve them as an appetizer. It worked out great, and the flavors blend so nicely.
—DIANE NEMITZ LUDINGTON, MI
START TO FINISH: 25 MIN. • MAKES: 16 APPETIZERS
1/2 cup balsamic vinegar
3 ounces fat-free cream cheese
2 ounces crumbled blue cheese
16 fresh strawberries
3 tablespoons finely chopped pecans, toasted
1. Place vinegar in a small saucepan. Bring to a boil; cook until liquid is reduced by half. Cool to room temperature.
2. Meanwhile, in a small bowl, beat cream cheese until smooth. Beat in blue cheese. Remove stems and scoop out centers from strawberries; fill each with about 2 teaspoons cheese mixture. Sprinkle pecans over filling, pressing lightly. Chill until serving. Drizzle with balsamic vinegar.
PER SERVING 1 piece equals 36 cal., 2 g fat (1 g sat. fat), 3 mg chol., 80 mg sodium, 3 g carb., trace fiber, 2 g pro. Diabetic Exchange: 1/2 fat.