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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

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