1 pint Strawberries, (stemmed and sliced)
3 Tbs. Currant jelly or 2 tablespoons Sugar
8 oz. light Cream Cheese, (softened)
3 Tbs. skim Milk
2 Tbs. Lemon juice
2 Tbs. 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 cream cheese, milk, lemon juice and sugar
until smooth; fold in whipped topping. Spoon 2 Tbs. crumbs into
each of four 8- to 10-oz. 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.
Garnish with a sprig of mint leaves if desired. Serve immediately
or cover and refrigerate up to 6 hours.
_._,_._,_
3 Tbs. Currant jelly or 2 tablespoons Sugar
8 oz. light Cream Cheese, (softened)
3 Tbs. skim Milk
2 Tbs. Lemon juice
2 Tbs. 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 cream cheese, milk, lemon juice and sugar
until smooth; fold in whipped topping. Spoon 2 Tbs. crumbs into
each of four 8- to 10-oz. 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.
Garnish with a sprig of mint leaves if desired. Serve immediately
or cover and refrigerate up to 6 hours.
_._,_._,_
