Strawberry Cheesecake Shots


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.)