Recipe - Strawberry Cheesecake In A Glass

1 pt Basket strawberries; stemmed
and cut or sliced up
3 tablespoon Currant jelly; or 2 tbsp
sugar
8 ounce Light cream cheese; softened
3 tablespoon Skim milk
2 tablespoon Lemon juice
2 tablespoon 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 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 One fourth cup of the strawberries, One half cup
of the cream cheese mixture, then the remaining crumbs and strawberries,
dividing equally.

Serve immediately or cover and refrigerate up to 6 hours.

Source: California Strawberry Commission Published in the Naples Daily
News, Naples FL 42398

Recipe by: California Strawberry Commission

Posted to JEWISHFOOD digest by Linda Shapiro lss@coconet.com on Apr 23,
1998