Strawberry cheesecake in a glass

Yield: 4 Servings

Measure Ingredient
1 pint Basket strawberries; stemmed and sliced
3 tablespoons Currant jelly; or 2 tbsp sugar
8 ounces Light cream cheese; softened
3 tablespoons Skim milk
2 tablespoons Lemon juice
2 tablespoons Sugar
1 cup Light whipped topping
1 cup Graham cracker crumbs

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 ¼ cup of the strawberries, ½ 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@...> on Apr 23, 1998

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