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
Preparation time: 20 minutes
Nutrition Facts
Per Serving:
Calories: 49
Carbohydrate: 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