Slice the green caps off the strawberries to make a flat surface on each berry and set aside. Place softened cream cheese in a bowl. Beat with an electric mixer until fluffy. Add powdered sugar and vanilla extract, then beat until smooth. Spread about 1 teaspoon on each gingersnap. Leave the edges of the gingersnaps showing. Top cream cheese with a kiwi slice and an upside-down strawberry. Refrigerate and serve within 2 hours.
Calories: 49 calories, Carbohydrates: 9 g, Protein: 1 g, Fat: 1 g, Saturated Fat: <1 g, Sodium: 75 mg, Fiber: 1 g
Exchanges per serving: 1/2 starch. Carbohydrate choices: 1.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.