| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
California |
Desserts-, Cheesecakes |
4 |
Servings |
INGREDIENTS
| 1 |
pt |
Basket strawberries; stemmed and sliced |
| 3 |
tb |
Currant jelly; or 2 tbsp sugar |
| 8 |
oz |
Light cream cheese; softened |
| 3 |
tb |
Skim milk |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Sugar |
| 1 |
c |
Light whipped topping |
| 1 |
c |
Graham cracker crumbs |
INSTRUCTIONS
In bowl, toss strawberries with jelly or sugar; cover and set aside.
In mixer bowl, beat cheese, milk, juice and sugar until smooth; fold in
whipped topping. Spoon 2 tbsp crumbs into each of four 8 to 10 ounce
stemmed glasses; top each with about 1/4 cup of the strawberries, 1/2 cup
of the cream cheese mixture, then the remaining crumbs and strawberries,
dividing equally.
Serve immediately or cover and refrigerate up to 6 hours.
Source: California Strawberry Commission Published in the Naples Daily
News, Naples FL 4-23-98
Recipe by: California Strawberry Commission
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Apr 23,
1998
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”