|8 oz low fat cream cheese, softened|
|1/3 cup(s) fat-free vanilla yogurt|
|1/4 cup(s) powdered sugar|
|1/4 cup(s) fat free skim milk|
|2 tsp fresh lemon juice, or to taste|
|2 tsp lemon zest, or to taste (plus extra for garnish)|
|1 cup(s) fat free whipped topping|
|1 Tbsp salted butter|
|1 cup(s) graham cracker crumbs|
|1 pinch table salt|
|16 medium strawberries, quartered|
- In a large bowl, beat together cream cheese, yogurt, powdered sugar, milk, lemon juice and lemon zest; fold in whipped topping until just combined.
- Place butter in a small microwave-safe bowl; microwave until melted. Add graham cracker crumbs and salt; gently mix to combine.
- Line up sixteen 2-oz shot glasses on a work surface; layer each one with 1 tablespoon crumb mixture, a heaping 3 tablespoons cheese mixture and 1 quartered strawberry. Serve or refrigerate until ready to use. Yields 1 per serving.
- When strawberries are not in season, top with any other ripe, fresh fruit.Like this recipe? Share it! (The icons at the bottom make it easy.)