Crystal Light Lemonade packet - or 1/4 cup lemonade
2Tbsp.Stevia - or sugar type of your choice
1/2cupmilk
2cupsLight Cool Whip Topping - thawed
2poundsstrawberries
1cupblueberries
Instructions
Lemon Cheesecake
Beat cream cheese, drink mix and sugar in large bowl until well blended.
Gradually add milk, mixing until well blended.
Gently stir in whipped topping.
Spoon into pastry bag (I just used a quart Ziploc bag and made a small cut in the bottom corner and used it as a pastry bag).
Refrigerate while preparing strawberries.
Strawberry prep
Wash and dry strawberries.
Remove the stems by cutting slicing the top off the strawberries. This will allow them to sit nicely on a plate. (The bottom of the strawberry now becomes the top and will be referred to this way from here out.)
Cut the new "top" of the strawberry into an X-shape. To do this, use a knife to cut a narrow, but deep wedge in the top of each strawberry. Be careful not to cut all the way through.
Create the dessert
Gently squeeze the cheesecake to the corner of the bag.
Pipe the cheesecake into the center of each strawberry.
Top strawberries with a blueberry.
Keep refrigerated until ready to enjoy.
Notes
The nutritional information below is for the entire batch of strawberries. Divide by the number of berries made for more accurate per berry nutritional values.