Skinnified cheesecake-turn it into a dip, use low-fat cream cheese, and switch out the cream for Greek yogurt. Serve with strawberries for dipping.
This week’s theme for the Food Network blog, FN Dish is Picnic. And with it, we begin the summer series of posts – #SummerSoiree. I confess I don’t do a lot of picnics, but I AM a big hiker. Or I used to be. When I was working full-time in the City, I would take off on every Saturday or Sunday morning with a backpack and hiking boots for a day-long, solo hike. After working a high-pressure job in a highly politicized environment all week, it was how I recovered my soul.
Around mid-day, I’d find a place to stop and unpack the lunch I’d brought along. Sometimes it was a veggie wrap, other times chicken tenders (I ate meat regularly then). Cheese was a must, along with crackers, grapes, and pumpkin seeds. Grapes are the perfect fruit for a hike. They’re full of cool, refreshing juice, and they travel well stuffed into a backpack.
But that’s not what I chose for this week’s post. The folks at the Food Network were looking for an actual recipe :-). Instead, I pretended it was really a picnic, complete with a basket. You know, the wicker kind we get as wedding gifts, filled with pretty plates, silverware, color coordinated napkins and a corkscrew. This little dessert is for that kind of picnic. The kind you bring a bottle of champagne to. Hiking boots, optional.
- 4 - ounce package of low-fat cream cheese, room temperature
- 1½ Tbsp sugar
- ½ Tbsp Greek yogurt
- ½ tsp lemon juice
- ¼ tsp vanilla extract
- Large, fresh strawberries
- Mix together the first five ingredients, through the vanilla extract, in a small bowl.
- Chill before packing into the picnic basket.
- Serve with strawberries for dipping.
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