In a mixing bowl, combine 8 ounces of room-temperature low-fat cream cheese and 1 cup of plain Greek yogurt. Use a hand mixer on low speed for about 2 minutes until smooth and creamy.

Add 1/4 cup of honey, the zest of one lemon, 2 tablespoons of freshly squeezed lemon juice, and 1 teaspoon of vanilla extract to the cream cheese mixture. Beat on medium speed for another 2-3 minutes until fluffy.

If the filling is too runny, cover the bowl and chill in the refrigerator for about 30 minutes to firm it up.

While the filling chills, wash and dry 12 large strawberries thoroughly. Slice them in half lengthwise.

Transfer the filling to a piping bag and carefully pipe it onto the center of each halved strawberry.

Optionally, sprinkle some extra lemon zest on top before serving. Enjoy fresh!