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How to Make Strawberry Cheesecake Bites. In a bowl, combine your cream cheese and sugar until nice and smooth. Add in the vanilla and the whipped topping and mix until combined. In another bowl, combine the hot water with the gelatin and stir gently. Microwave for 15 seconds, and then stir again.
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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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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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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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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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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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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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Bake at 325ยฐF 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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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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Make 2-inch clusters, yielding about 8 yogurt bites. Transfer the baking sheet to the freezer and freeze for 30 minutes or until frozen solid. The smaller you make the clusters the quicker they will freeze and vice versa. Melt chocolate chips in a microwave-safe bowl until smooth. Cool for a few minutes before using.
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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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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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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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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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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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Cream Cheese Filling. In a medium bowl combine the cream cheese, powdered sugar and vanilla. Using a hand held mixer, mix the ingredients until you have a smooth filling. Put the filling into a piping bag {or Ziploc bag} cut a small triangle off of the end. Pipe the filling into the bottom of each sugar cookie crust.
