Sunday, August 26, 2012

No Bake Strawberry Lemonade Bites

I can't even begin to tell you how delicious these were! They are a perfect dessert on a hot day. Next time I will make them in mini muffin liners as they don't hold their shape well as leftovers. We LOVED these and since they are super easy to make, will be made many times here!

No Bake Strawberry Lemonade Bites

Makes 24 bites
For the crust:
4 graham cracker sheets (8 squares)
2 Tablespoons melted butter
1 Tablespoon brown sugar

For the filling:

8oz-1/3 less fat cream cheese, very (very!) soft
14oz can fat-free sweetened condensed milk
1/4 cup egg beaters all whites, or regular egg beaters(can omit)
1 teaspoon lemon zest
1/2 cup fresh lemon juice (about 4 lemons)
2 teaspoons powdered gelatin(unflavored)
3 Tablespoons boiling water
12 small strawberries, sliced in half

1. Place graham crackers into a food processor and process until very fine. Add butter and brown sugar then process to combine. Spray 2 mini muffin tins well with non-stick spray, then spoon 1 heaping teaspoon graham cracker mixture into each cup. Press down firmly with a flat-bottomed shot glass to form the crust, then place muffin tins into the fridge.
2. In a large bowl, beat together softened cream cheese, sweetened condensed milk, and egg beaters until smooth and creamy, about 2 minutes. Add lemon zest and juice and beat until fully combined. In a small bowl whisk together powdered gelatin and boiling water until dissolved. Let cool for 2 minutes, then beat into the cream cheese mixture.
3. Fill each mini muffin tin cup to the top with the filling, then place in the refrigerator to firm up for at least 8 hours, or overnight. Run a small knife around the outside of each cup to pop it out of the mini muffin tin then top with half a strawberry. Store in the refrigerator.

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