Stuffed Strawberries

When fresh berries are in season this is an impressive way to serve them. 

Stuffed Strawberries 

4 ounces reduced fat cream cheese, softened 
One 4-serving size pkg. sugar-free instant vanilla pudding 
2 tablespoons Splenda 
1 teaspoon almond extract 
3/4 cup milk 
2 quarts fresh strawberries 

In mixing bowl beat until smooth the softened cream cheese, pudding powder, Splenda, and almond extract. 
Slowly add milk, beating after each addition. 
Set pudding mixture aside to thicken. 

Rinse berries and pat dry. Using a melon baller or small teaspoon, scoop out hull and some of the insides of the berries. (Large berries work best for this.) 
Slice off the very bottom of each berry so that it will stand up on the plate. 
Fill each berry with 1 - 1 1/2 teaspoons of cream and replace stem. 
Arrange berries on a plate and drizzle with the chocolate sauce. 

Makes 10 servings. 

Cook's notes: You could also slice the berries and layer them with the cream in a beautiful glass.....MUCH simpler and still gorgeous!