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Strawberry Cheesecake In A Glass
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.