adapted from pioneerwoman.com
Featured Pinch Tips Video
- 16 oz
- low fat cream cheese
- 14 oz
- can fat-free sweetened condensed milk
- 8 oz
- graham cracker crumbs
- medium meyer lemon (zest, then cut in half and juice)
- 1 tsp
- vanilla extract
- 1 c
- fat-free sour cream
- 3 c
- frozen fruit, thawed (or seasonal fresh fruit)
- splenda to taste (if needed)
1Place thawed fruit in a food processor bowl and pulse until mostly pureed - with some larger pieces still visible. Stir in Splenda to desired sweetness. Set aside.
2Zest the lemon onto a small piece of wax paper. After completed, cut the lemon in half and juice into a small bowl. Set aside.
3With an electric mixer, beat together cream cheese and sweetened condensed milk until well incorporated - 3 minutes or so. Add lemon juice and vanilla and beat 1 minute. Add sour cream and beat another minute.
4Divide the graham cracker crumbs evenly between all serving glasses.
5Spoon the cream cheese mixture evenly over the top of the graham cracker crumbs in each glass.
6Spoon the fruit evenly over the top of the cream cheese mixture in each glass.
7Gently sprinkle the lemon zest on the top of each dessert. Refrigerate until served.