These are a great light dessert. You can even dip them in chocolate after you stuff them.

1 pint strawberries, washed and dried
4 ounces low fat cream cheese, room temperature
4 ounces marshmallow fluff (1/2 the jar)
1 tsp lemon zest

Using a hand mixer, whip the cream cheese, marshmallow fluff and lemon zest until it is smooth and creamy. Cover it and place it in the fridge to firm up for about 1 hour.

On the pointed end of the strawberry, slice an ‘x’ on the top. Save the little ne dpiece to put it back on the filling as a ‘hat.’

Fill a ziplock bag with the filling and cut a small hole in the corn of the bag.

Pipe the filling into the strawberries with the filled ziplock bag.

Serve them on a plate and platter.