- 24 small strawberries
- 4 ounces (1/2 block) fat-free cream cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 24 gingersnap cookies
- 24 thin kiwi slices, peeled (3 or 4 kiwifruits)
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.
Yield: 24 cookies. Serving size: 1 cookie.
Nutrition Facts Per Serving:
Calories: 49, 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.