There's a creamy, delicious (and low-fat)
surprise in every red, ripe juicy strawberry!
Strawberry
Cheesecake Bites
- 1 (8-ounce) package reduced-fat
cream cheese (Neufchatel cheese), softened
1/3 cup powdered sugar
2 teaspoons lemon juice
1/2 teaspoon grated lemon peel
16 (about 1 pound) whole stemmed California strawberries
8 graham cracker squares, finely crushed (about 2/3 cup)
- In mixer bowl, beat together
cream cheese, sugar, lemon juice and lemon peel until smooth
and creamy; set aside.
- Using paring knife or
small melon baller, partially hollow out top of strawberries
to a depth of 3/4 inch. Gently fill each with 1 tablespoon cream
cheese mixture. Roll tops into graham cracker crumbs. Arrange
on serving platter.
Makes 16 servings.
Chocolate Cheesecake Variation:
Melt 1/2 cup semi-sweet chocolate morsels as package directs;
stir into 1 (8-ounce) package cream cheese (softened). Add 1/3
cup powdered sugar and 1/2 teaspoon vanilla extract. Proceed
as recipe directs, rolling filled strawberries into finely crushed
graham crackers or chocolate wafer cookies.
Tip: To prepare recipe
ahead of time, fill strawberries with cream cheese mixture; cover
and refrigerate up to 6 hours. Roll in graham cracker crumbs
just before serving.
Nutritional Information
Per Serving: 65 calories; 3 g fat; 10 mg cholesterol; 85 mg sodium;
7 g carbohydrate; 1 g fiber; 2 g protein.
Recipe and photograph provided courtesy of California Strawberry
Commission. ©2009 California Strawberry Commission. All
rights reserved. Used with permission.
