Assemble four plastic 6-ounce serving cups with resealable lids. Crumble a graham cracker square (with fingers or a utensil) in the bottom of each cup. Place the defrosted strawberries in a small mixing bowl. Add the whipped topping and stir until creamy and smooth. Divide the strawberries and cream mixture evenly among the four serving cups (there should be about 1/2 cup mixture per container). Cover with lids and chill until serving time. This recipe may be prepared the day before.
Calories: 81 calories, Carbohydrates: 17 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 0 g, Sodium: 54 mg, Fiber: 1 g
Exchanges per serving: 1/2 starch, 1/2 fruit. Carbohydrate choices: 1.
This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer in Southern California.