This is one of my all-time favorite strawberry recipes. It’s from the California Strawberry Commission and I love it because it’s delicious, easy (but doesn’t look like it), and good for you too. Since CA strawberries are in season now through the summer, it’s the perfect time to enjoy them as snacks and use then as an ingredient when making meals. They’re perfect in salads and you can make a lot of interesting dressings, marinades and even soup with them. I recently had a strawberry gazpacho soup that was amazing…(which reminds me to write that recipe up here too.)
I always serve fruit-based desserts instead of traditional baked goods, these cheesecake bites are one of my go-to recipes for entertaining in the spring or summer. Compared to just a “sliver” of strawberry cheesecake, which packs in about 300 calories and 18 grams of fat (most of which is the unhealthy saturated fat), these bites have about 40-50 calories and are low in fat yet get high scores for nutrition.
Strawberry Cheesecake Bites
1 (8 oz.) Package Fat Free Cream Cheese (or reduced-fat), softened
1/3 Cup Powdered Sugar
2 teaspoons Lemon Juice
½ tsp grated lemon peel
20 Medium-sized Strawberries, whole
8 Graham cracker squares, finely crushed (about 2/3 cup)
Prep time: 15 minutes.
In mixer bowl, beat together cream cheese, sugar, lemon juice and lemon peel until smooth and creamy; set aside. Using paring knife or small melon baller, partially hollow out top of strawberries to a depth of 3/4 inch.
Gently fill each with about 2 tsp cream cheese mixture. Roll tops into graham cracker crumbs. Arrange on serving platter. Makes 20 servings.
Tip: 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.