Strawberry Cheesecake Bites
Courtesy of California Strawberry Commission 16 Servings • 15 Min. Prep Time • Espresso with cream.| Ingredients |
|---|
| 1 pkg. (8 oz.) reduced-fat cream cheese (Neufchâtel cheese), softened |
| 1/3 c. powdered sugar |
| 2 tsp. lemon juice |
| 1/2 tsp. grated lemon peel |
| 16 (about 1 lb.) whole stemmed strawberries |
| 8 graham cracker squares, finely crushed (about 2/3 c.) |
Directions:
1. In mixer bowl, beat together cream cheese, sugar, lemon juice and lemon peel until smooth and creamy; set aside.
2. Using paring knife or small melon baller, partially hollow out top of strawberries to a depth of 3/4".
3. Gently fill each with 1 Tbsp. cream cheese mixture.
4. Roll tops into graham cracker crumbs. Arrange on serving platter.
Tips:
* To prepare recipe ahead of time, fill strawberries with cream cheese mixture; cover and refrigerate up to 6 hours. Roll in graham cracker crumbs just before serving.
* For a chocolate cheesecake variation, melt 1/2 c. semi-sweet chocolate morsels as package directs; stir into one 8 oz. pkg. cream cheese (softened). Add 1/3 c. powdered sugar and 1/2 tsp. vanilla extract. Proceed as recipe directs, rolling filled strawberries into finely crushed graham crackers or chocolate wafer cookies.
* Nutritional information does not include suggested side dishes.
Nutrition:
Calories: 65; Total Fat: 3g; Cholesterol: 10mg; Total Carbs: 7g; Fiber: 1g; Protein: 2g; Sodium: 85mg;