HUMMINGBIRD DEEP DISH COOKIE IN A SKILLET1 c. packed light brown sugar½ c. sugar4 oz.…
![Red, White and Blue Mascarpone-Stuffed Strawberries](https://geauxaskalice.com/wp-content/uploads/2023/06/356418839_6101475406645222_8921545179515968621_n.jpg)
Red, White and Blue Mascarpone-Stuffed Strawberries
![](http://geauxaskalice.com/wp-content/uploads/2023/06/356418839_6101475406645222_8921545179515968621_n-768x1024.jpg)
RED, WHITE AND BLUE MASCARPONE-STUFFED STRAWBERRIES
1 pint fresh blueberries
1 quart fresh strawberries
5 oz. mascarpone cheese
2 t. lemon zest
Juice of 1 lemon
3 T. powdered sugar
1 t. vanilla
- Wash blueberries, drain and dry with paper towel.
- Wash and hull strawberries, pat dry.
- Slice off bottom of each strawberry to make a flat end, so they will stand.
- Mix together the cheese, zest, juice, powdered sugar and vanilla.
- Spoon mixture into a plastic zip lock bag and snip off one of the corners or use pastry bag.
- Pipe the filling into the cavity of the strawberry.
- Top with a blueberry.
- Refrigerate until ready to serve.