Mascarpone Stuffed Strawberries

• Vegetarian
• Gluten free

• Produce

  • 24 Strawberries

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 3 tbsp Powdered sugar
  • 1 oz Semi-sweet chocolate
  • 1/2 tsp Vanilla

• Nuts & Seeds

  • 2 tbsp Nuts

• Dairy

  • 1 (8 ounce container Belgioioso mascarpone

Found on the-girl-who-ate-everything.com

Ingredients

• 1 (8 ounce) container Belgioioso Mascarpone, softened
• 2 teaspoons lemon juice
• ½ teaspoon vanilla
• 3 Tablespoons powdered sugar
• 24 strawberries, cored and hulled
• 1 ounce semi-sweet chocolate
• 2 tablespoons finely chopped nuts (any kind you prefer)

Directions

• In a medium bowl, add the mascarpone, lemon juice, vanilla, and powdered sugar. Stir until well combined. Scoop into a resealable plastic bag and snip off the corner. Pipe filling into each hollowed out strawberry.
• Using a double boiler, melt the chocolate. If you dont have a double boiler, you can set a glass bowl inside of a pot where the water line is just underneath the surface of the bowl. Heat the water until the chocolate melts.
• You can use a fork to drizzle the chocolate or for more control scoop the melted chocolate into a resealable plastic bag and snip of the corner to drizzle the chocolate on.
• Sprinkle with chopped nuts.
• Store strawberries in fridge until ready to eat. Best if made the same day.