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Strawberry Cheesecake in a Glass

1 pint basket California strawberries, stemmed and sliced
3 tablespoons currant jelly or 2 tablespoons granulated sugar
8 ounces light cream cheese, softened
3 tablespoons skim milk
2 tablespoons lemon juice
2 tablespoons granulated sugar
1 cup light whipped topping
1 cup graham cracker crumbs

1. In bowl, toss strawberries with jelly; cover and set aside.
2. In mixer bowl, beat cheese, milk, juice and sugar until smooth, fold in whipped topping.
3. Spoon 2 tablespoons 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.

Makes 4 servings.

Nutritional Information: 365 calories; 14 g fat; 27 mg cholesterol; 478 mg sodium; 48 g carbohydrate; 3 g fiber; 9 g protein.

Recipe provided courtesy of California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.