1 pt Basket strawberries; stemmed
-and sliced
3 tb Currant jelly; or 2 tbsp
-sugar
8 oz Light cream cheese; softened
3 tb Skim milk
2 tb Lemon juice
2 tb Sugar
1 c Light whipped topping
1 c Graham cracker crumbs
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 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.
Yields
4 Servings