Place vinegar in a small saucepan. Bring to a boil; cook until liquid is reduced by half. Cool to room temperature.
Meanwhile, in a small bowl, beat cream cheese until smooth. Beat in blue cheese. Remove stems and scoop out centers from strawberries; fill each with about 2 teaspoons cheese mixture. Sprinkle pecans over filling, pressing lightly. Chill until serving. Drizzle with balsamic vinegar.
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|Serving Size: 1 Serving (30g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 18 (47%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 3.3mg||1 %|
|Sodium 88.7mg||3 %|
|Potassium 56.4mg||1 %|
|Total Carbohydrate 2.9g||1 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 2.6g|
|Protein 1.8g||3 %|
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Calories per serving: 38
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