Cheesecake Stuffed Strawberries

Using an electric hand mixer, beat cream cheese and sweetener in a medium bowl. Add Greek yogurt and vanilla and beat again until combined, stopping to scrape the sides as necessary.

Remove leaves off each strawberry and use a small paring knife to cut a hole in the top. Scrape out the insides with a melon baller.

Fill a parchment paper bag (or a resealable bag with the tip cut off) with the cheesecake and pipe into each strawberry. Top each with a blueberry. Cover and refrigerate for 2 hours. Devour!

Notes:
• Depending on the size of your berries, you may only get 10 or you may get more and then will need more or less blueberries.
• These do get watery if left in the fridge overnight so I recommend making them the day you plan to serve them (you can prep the strawberries the night before to make it super fast).