No- Bake Strawberry Lemonade Bites

NoBakeStrawberryLemonadeBites-2_thumb-180x180Brought to us by The Comfort of Cooking, these are fantabulous for an after school snake or for when your friends come over.

Ingredients:

For the crust:

  • 4 graham cracker sheets (8 squares)
  • 2 Tablespoons melted butter
  • 1 Tablespoon brown sugar
  • Nonstick cooking spray

For the filling:

  • 8 oz. Philadelphia 1/3 Less Fat Cream Cheese, softened until very soft*
  • 14 oz. can fat-free sweetened condensed milk
  • 1/4 cup egg beaters all-whites, or regular egg beaters*
  • 2 teaspoons powdered gelatin
  • 3 Tablespoons boiling water
  • 1 teaspoon lemon zest (from 1 lemon)
  • 1/2 cup fresh lemon juice (from 3-4 lemons)

For garnish:

12-24 small strawberries, sliced

Directions:

For the crust:

  1. In a food processor or blender, process graham crackers until very fine. Add butter and brown sugar, processing to combine.
  2. Spray the cups of one 24-cup (or two 12-cup) mini muffin tin generously with nonstick spray. Spoon a heaping teaspoon of graham cracker mixture into each cup. Press down firmly with a flat-bottomed shot glass to form the crust. While making the filling, place muffin tin(s) into refrigerator to chill.

For the filling and garnish:

  1. In a large bowl, beat together softened cream cheese, sweetened condensed milk, and egg beaters until smooth and creamy, about 2 minutes. In a small bowl, whisk together powdered gelatin and boiling water until dissolved. Let cool for 2 minutes (no longer – this is crucial), then add into the cream cheese mixture along with lemon zest and juice. Beat until fully combined.
  2. Fill each mini muffin tin cup with a heaping tablespoon of filling, right to the top. Place filled muffin tins into the refrigerator to firm up, at least 8 hours or overnight.
  3. To remove chilled bites, run a blunt knife around the outside of each cup to pop it out. Top with half a strawberry, sliced in half or thin slices, as you prefer. Store in the refrigerator in an airtight container, up to 5 days. Freeze for up to 3 weeks.

TIPS

Soften the reduced-fat cream cheese until very soft to avoid a lumpy mixture. Substitute with regular cream cheese if desired.

You cannot replace the Egg Beaters with a whole egg, yolk or white. Pasteurized egg is used because the bites aren’t baked and it is safe to eat raw.

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