Strawberry Lemon Cream Roses
    Footnotes

    “Strawberry Lemon Cream Roses,” Friend, May 2010, 12

    Strawberry Lemon Cream Roses

    1 package (8 ounces/227 g) cream cheese, softened

    1/3 cup powdered sugar

    1 teaspoon grated lemon peel

    1 tablespoon lemon juice

    12–15 strawberries with stems

    green drinking straws

    pastry bag or plastic sandwich bag

    1. Mix together the cream cheese, powdered sugar, lemon peel, and lemon juice until smooth. Cover and place in the refrigerator for 30 minutes.

    2. Wash and dry the strawberries. Poke one end of the straws into the stem end of the strawberries. (Have an adult make small cuts with a knife, if needed.)

    3. With an adult’s help, cut an “X” at the tip of each strawberry, cutting down halfway to the stem. Spread the strawberry apart very gently with your fingertips.

    4. Spoon the lemon cream mixture into a pastry bag or plastic sandwich bag with a small hole cut in a corner.

    5. Squeeze a large spoonful of cream into each strawberry.

    6. Arrange the “roses” in a vase or glass. Eat immediately or keep chilled in the refrigerator.