Strawberry Cheesecake In A Glass
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | California | Cheesecakes, Desserts- | 4 | Servings |
INGREDIENTS
| 1 | pt | Basket strawberries, stemmed |
| and sliced | ||
| 3 | T | Currant jelly, or 2 tbsp |
| sugar | ||
| 8 | oz | Light cream cheese, softened |
| 3 | T | Skim milk |
| 2 | T | Lemon juice |
| 2 | T | 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:
“It will work out perfectly – if you let Jesus take control”
Nutrition (calculated from recipe ingredients)
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Calories: 99
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 7mg
Sodium: 403mg
Potassium: 185.3mg
Carbohydrates: 14.2g
Fiber: 2.7g
Sugar: 10.7g
Protein: 9.3g