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Strawberry Graham Dessert




Source of Recipe


unknown


List of Ingredients




1 cup graham cracker crumbs
2 tablespoons light margarine -- melted
3 ounces sugar-free raspberry-flavored gelatin -- (or strawberry)
1 cup boiling water
16 ounces frozen strawberries -- drain off some of the juice and discard
1 tablespoon lemon juice
4 ounces fat-free cream cheese
1/2 cup Splenda
1 teaspoon vanilla
8 ounces Cool Whip Free
dash salt
fresh strawberries and mint as garnish

Recipe



In a small bowl, combine graham crackers and butter; set aside 1 Tbsp. for topping. Press the remaining crumb mixture onto the bottom of a greased 8" square baking dish. Bake at 350º for 10 minutes. Cool on a wire rack.

In a bowl, dissolve jello in boiling water; stir in strawberries and lemon juice. Refrigerate until partially set, about 1 to 1 1/2 hours. In a small mixing bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold in whipped cream. Spread half of the cream mixture over the cooled crust. Cover and refrigerate the remaining cream mixture. Pour jello mixture over cream cheese filling; refrigerate until firm. Top with remaining cream cheese mixture. Sprinkle with remaining crumbs.
Refrigerate overnight.

Garnish with fresh strawberries and mint.

9 servings

Per Serving: 184 Calories; 2g Fat (13.9% calories from fat); 7g Protein; 27g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 379mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates.

NOTES: I used 2 cups of fresh, sliced strawberries, and added 2/3 cup of cold water to the jello with the strawberries and lemon juice.