Strawberry cheesecake in a glass
4 Servings
Ingredients
| Quantity | 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 |
Directions
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