1 pound large strawberries
8oz cream cheese, softened
4 TBSP granulated Splenda
1 tsp vanilla extract
1 TBSP Almond Meal
1 tsp Splenda
1/2 tsp ground cinnamon
With a mixer, blend the cream cheese, Splenda and vanilla. Spoon into a sandwich bag and put in the fridge to cool (optional, but cheesecake tastes better cold).
Meanwhile, wash and cut the tops off the strawberries. With a paring knife, hollow out each strawberry. Take cream cheese mixture out of fridge and cut one bottom corner off of sandwich bag.
Pipe cream cheese mixture into the hulled strawberries, squeezing out from bag through cut corner. In a separate bowl, stir all of the crumb topping ingredients together.
Sprinkle mixture over each strawberry. Serve immediately.
Can be refrigerated if not serving immediately.