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Place softened cream cheese, strawberry jam, confectioner's sugar, and almond extract , and pink food coloring {if using} in a small bowl; stir until well combined and smooth. Chill for about 10 to 15 minutes. While cream cheese mixture chills, rinse strawberries and pat dry with paper towels.
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How to Make Frozen Strawberry Yogurt Bites. Mix together yogurt and honey until well combined. Add in the diced strawberries and gently fold until combined. Transfer the mixture to an ice cube tray and top with any leftover strawberries if desired. Cover with plastic wrap or a lid and freeze for 4 hours or until frozen.
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Step by Step Instructions. Step 1 - cut about ⅜" slices out of the pound cake; use a small cookie cutter to make shapes. Step 2 - use a decorator tool that is filled with cool whip to pipe a medium star on the pound cake. Step 3 - place a sliced strawberry on top of the cool whip (pre-make a small hole on strawberry) Step 4 - top strawberry.
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Position a rack in the middle of the oven and preheat the oven to 425°F. Line a baking sheet with parchment paper and then set aside. Combine dry ingredients & butter. You can do this 2 ways: in the body of a food processor or in a large bowl. In the body of a food processor, combine the dry ingredients and butter.
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How to Make Strawberry Cheesecake Bites. Cut off the tops of the strawberries and scoop out the inside to create strawberry shells. In a mixing bowl, combine the cream cheese, powdered sugar and vanilla and mix with an electric mixer until well combined. Fill the strawberries with the cream cheese mixture. Sprinkle the crushed graham cracker on.
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Place the yogurt coated jam bite back on the baking sheet. Drizzle the jam bites with a tiny bit of melted dark chocolate in a zig-zag pattern, if desired. Place the baking sheet in the freezer again for another 20 minutes or until set. Serve and enjoy. (Thaw for 1-2 minutes if the bites are too hard).
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Bake at 325°F for 17-20 minutes or until the tops of the cheesecakes are set. Remove from the oven and allow to cool at room temperature for 1 hour. Carefully remove the mini cheesecakes from the muffin pan, store in an airtight container, and chill for at least 3-4 hours or overnight in the refrigerator.
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Equipment: 12 appetizer-size skewers or toothpicks. Balsamic glaze is balsamic vinegar that's cooked until it's very thick. Look for it with other vinegars in well-stocked supermarkets. Or make it yourself by boiling 1 cup balsamic vinegar in a small saucepan over medium-high heat until syrupy and reduced to about 1/4 cup, 10 to 14 minutes.
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Spray to coat with more oil. Bake for 6-8 minutes, until golden and crispy (mine were perfect at 7 minutes). Remove from pan and allow to cool on a wire rack. Repeat with remaining wonton wrappers until you have 24 wonton cups. In a small bowl, stir together the strawberries and basil. Spoon into the prepared cups.
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Make cream cheese filling: Combine cream cheese, sour cream, sugar, lemon juice, and vanilla in a medium bowl. Beat with an electric mixer until smooth and fluffy, 2 to 3 minutes. Transfer mixture to a piping bag fitted with a star tip (such as Ateco 823). Pipe cheesecake mixture into strawberries.
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Add your yogurt to a bowl along with your protein powder, almond butter, and cinnamon, and mix until well combined. Add your strawberries to the yogurt mix and toss to coat. Divide your mixture into 9 dollops on a lined baking sheet. Place your yogurt bites in the freezer until hardened, at least 1-2 hours.
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Instructions. In a bowl mix together strawberries, greek yogurt, vanilla, and maple syrup. Scoop out bite sized balls onto a baking sheet that is lined with parchment paper. Place baking sheet in freezer. After about 3 hours, remove from freezer. In a bowl melt semi sweet chocolate and coconut oil.
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Chill. Cover the bowl with plastic wrap and place in the refrigerator. Prepare The Covering. In the microwave, or using a double boiler, melt the almond bark or wafers. Make The Bites. Use a cookie scoop to portion the filling before piercing with a toothpick or fork and dipping it into the melted chocolate.
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In a medium mixing bowl, whisk together the almond flour, strawberries, protein powder and salt. Add in all remaining ingredients and mix until smooth. If the dough is too dry, mix in more milk, if it's too wet, add in a bit more strawberries. Use 1 - 1 1/2 tablespoons and scoop into balls.
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Sprinkle about 2 teaspoons of granola into the bottom of each cup. Set aside. In a medium bowl, add in yogurt and strawberries. Using a pastry cutter or fork, mash fruits into yogurt, until mostly mixed in, with just a few chunks remaining. Using a rubber spatula or wooden spoon, stir and fold until well mixed.
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Bake in center rack for 3-4 minutes until light golden. Set aside to cool. In a medium bowl, combine cream cheese, ricotta, grated Parmesan, balsamic vinegar, thyme and pepper. Scrape mixture into a piping bag fitted with a large star tip. Pipe about 1 ½ tablespoons into each strawberry.
