20 min + 5 min cook time | 20 | dessert
This blueberry salad has the advantage of coming together in minutes but looking like it took longer. Diced mango and red onion partner with blueberries and flecks of fresh mint in this colorful, lemony couscous salad that stands out on the table and the palate.
LINE a baking sheet with waxed paper.
SLICE green tops off strawberries.
CORE centers out of strawberries with a melon baller.
PLACE strawberries onto baking sheet and SET ASIDE.
PLACE cream cheese into a medium bowl.
ADD yogurt, granulated sugar, teaspoon vanilla extract, and big pinch of salt.
BEAT ingredients with an electric mixer until creamy and evenly blended.
TRANSFER cream cheese mixture to a pastry bag or sandwich bag.
CUT a small hole in tip of bag.
PIPE cream cheese mixture into strawberries.
PLACE strawberries into individual serving spoons or small dishes on a cookie sheet.
MELT chocolate chips gradually in microwave on 50% power or in a bowl set over simmering water.
TRANSFER melted chocolate to a pastry bag or self-sealing plastic bag.
CUT a small hole in tip of bag.
PIPE melted chocolate over strawberries.
CHILL strawberries in refrigerator 15 minutes or until chocolate is set.
GARNISH strawberries with 1 tablespoon crushed crumbs.
SERVE immediately.
