Ingredients:

  • 1 lb fresh strawberries
  • 1 tsp fresh lemon juice
  • 8 oz full-fat block cream cheese, softened
  • 1/3 cup powdered monk fruit sweetener
  • 1/4 cup heavy whipping cream, cold
  • 1 tsp vanilla bean paste
  • 1 pinch salt

Instructions:

  1. Wash and dry 1 lb fresh strawberries. <small>Note: Water is the enemy of a stable filling, so pat them bone dry with paper towels.</small>
  2. Slice lengthwise through each strawberry to create two halves.
  3. Scoop a divot using a 1/2 teaspoon spoon or paring knife. <strong>until you see a clean, hollowed out boat</strong>.
  4. Level the base by slicing a tiny sliver off the rounded back of each half so they sit flat.
  5. Whip cream cheese (8 oz) in a bowl with a hand mixer <strong>until smooth and completely lump free</strong>.
  6. Add sweetener and liquids: Pour in 1/3 cup powdered monk fruit, 1/4 cup heavy cream, 1 tsp vanilla bean paste, 1 tsp lemon juice, and a pinch of salt.
  7. Whip to stiff peaks on high speed <strong>until the beaters leave deep, permanent tracks in the mousse</strong>.
  8. Pipe the filling into each strawberry cavity, mounding it slightly above the rim for a deviled look.
  9. Garnish immediately