Strawberry Cheesecake in a Glass
An appealing and delicious spring and summertime dessert that is quick and easy to prepare.
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
- In bowl, toss strawberries with jelly; cover and set aside.
- In mixer bowl, beat cheese, milk, juice and sugar until smooth, fold in whipped topping.
- 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 Per Serving (1/4 of recipe): 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.