Cheesecake Strawberries

Prep time: 20 minutes

Cook time: 3 to 5 minutes

Toasted Almond Topping:

1 tablespoon butter

3/4 cup Mariani Sliced Almonds

1/4 teaspoon cinnamon

1 tablespoon brown sugar

Filling:

1 (8-oz. package) 1/3-less fat cream cheese (Neufchatel)

1/4 cup powdered sugar

3 tablespoons crumbled graham cracker crust (not graham crackers)

16 very large Naturipe Strawberries

To prepare topping, melt butter in a small saucepan. Add almonds and cinnamon. Cook, stirring frequently, for a few minutes or until almonds are toasty and fragrant. Let cool slightly, then stir in brown sugar. Let cool completely.

To prepare filling, beat together cream cheese, powdered sugar abd vanilla until smooth. Transfer to a small resealable bag and snip 1/2-inch off one end.

To prepare berries, place on a cutting board, stem side down. Cut down the center without cutting through the stem, then cut again to make an X.

Press open berries slightly and pipe cream cheese mixture into the center of each. Sprinkle with graham cracker crust crumbs and a bit of the almonds.  Makes 16 strawberries.