Associated Press
Cheesecake layered with strawberries and a crumbly topping
is served up in martini glasses and garnished with mint.

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It’s time to
bring out the berries

Strawberries are a good buy this week at most isle supermarkets.

Choose berries that are firm and red; reject any that are still whitish at stem end or that have lost their sheen.

At Star, strawberries are $1.99 a pound; cardholder prices are $1.77 a pound at Safeway, 88 cents for a 12-ounce basket at Foodland, $1.67 for a pound at Sack N Save and $5 for 2 pounds at Times.

Berry purists favor them solo, but dessert-lovers rule, so here's a recipe for strawberry cheesecake in a glass. The content in calories and fat is not too great, since the recipe calls for light cream cheese and skim milk. And it's a no-bake "cake."

Strawberry cheesecake in a glass

(California Strawberry Commission)

1 pint strawberries, stemmed and sliced
3 tablespoons currant jelly or 2 tablespoons sugar
8 ounces light cream cheese, softened
3 tablespoons skim milk
2 tablespoons lemon juice
2 tablespoons sugar
1 cup light whipped topping
1 cup graham cracker crumbs

Toss strawberries with jelly or sugar; cover and set aside.

In mixer bowl, beat cheese, milk, juice and sugar until smooth; fold in whipped topping. Spoon 2 tablespoons crumbs into each of four 8- to 10-ounce stemmed glasses; top each with about 1/4 cup of the strawberries, 1/2 cup of the cream cheese mixture, then the remaining crumbs and strawberries, dividing equally.

Serve immediately or cover and refrigerate up to 6 hours.

Makes 4 servings.

Approximate nutritional analysis per serving: 365 calories, 14 grams fat, 27 milligrams cholesterol, 478 milligrams sodium.*

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Star-Bulletin staff and wire reports

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