•1/2 cup fat-free cream cheese
•2 tablespoons Coconut Palm Sugar
•1/2 cup low-fat Greek yogurt
•2 teaspoons freshly squeezed lemon juice
•1/4 cup strawberry preserves, no sugar added (I used Polaner All Fruit)
•1 cup diced strawberries
•1/3 cup whole almonds
•4 dates, no sugar added
•8 Mini Dessert Dishes, 3-4 ounces
In a medium mixing bowl, add cream cheese, sugar, yogurt and lemon juice, beat with an electric mixer until smooth and sugar is dissolved, about 3 minutes. Refrigerate until ready to use.
In a small bowl, combine preserves and strawberries.
Add almonds to a food processor and pulse until a crumb consistency, being careful not to turn into flour. Add dates and pulse until combined.
Evenly divide 1/2 almond and date mixture among the dessert dishes. Top with 1/2 cheesecake & yogurt batter, spoon in 1/2 strawberry mixture, add one additional layer of each. Refrigerate 2 -3 hours before serving.
These desserts are perfect for preparing ahead of time and enjoying one a day to satisfy that sweet craving. This mini dessert can be placed in a freezer safe dish for enjoying at a later date.
Presented by: Gale Compton
Air Date: July 9, 2013