Strawberry Cheesecake in a Glass
  • Servings: 4
  • 1 pint basket California strawberries, stemmed and sliced
  • 3 tablespoons currant jelly or 2 tablespoons granulated sugar
  • 8 ounces light cream cheese, softened
  • 3 tablespoons skim milk
  • 2 tablespoons lemon juice
  • 2 tablespoons granulated sugar
  • 1 cup light whipped topping
  • 1 cup graham cracker crumbs
  1. In bowl, toss strawberries with jelly; cover and set aside.
  2. In mixer bowl, beat cheese, milk, juice and sugar until smooth, fold in whipped topping.
  3. Spoon 2 tablespoons 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.
  4. Serve immediately or cover and refrigerate up to 6 hours.