Time to make: 15 mins
Total cost: $ 5.20 / $ 0.26 per serve
(at time of publication)
- 20 medium-large strawberries, hulled for a flat base
- 100g Philadelphia Light cream cheese
- 4–6 teaspoons gluten-free icing sugar, to taste
- 40 mini dark-choc bits or chocolate chips
Total fat 1g
Saturated fat 1g
Dietary fibre 1g
1 Cut the top third off each berry and reserve. Stand berry bases on a serving platter.
2 Mix cream cheese and icing sugar until smooth and creamy.
3 Pipe or spoon 1 teaspoon cream onto flat berry tops. Place reserved berry tops on top. Use the smallest piping nozzle to pipe mixture onto the tip of each strawberry ‘hat’ (pompom) and onto ‘chest’ (button).
4 Use tweezers to place 2 chocolate pieces onto each cream ‘face’ (eyes). Refrigerate until ready to serve.
Make it gluten free: Check chocolate is gluten free.
Hanu de Jong
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