2 whole graham crackers (4 squares)
4 ounces fat-free cream cheese, softened
2 tablespoons fat-free sour cream
1/2 teaspoon vanilla
1 tablespoon powdered (confectioners’) sugar
2 cups mixed berries: raspberries, strawberries, blueberries
4 paper muffin cups
Finely crush crackers and divide crumbs among 4 muffin cups. Using a muffin tray will help shape them correctly.
In a small bowl, mix cream cheese, sour cream, vanilla, and confectioners’ sugar with a whisk to make a no-cook pastry cream. Put mixture on top of graham cracker crumbs. Top with berries. Save some berries to decorate the serving plate. Refrigerate for at least 2 hours before serving.
To make a plant-based version of this recipe, use an option for graham crackers without honey and use dairy-free options for cream cheese and sour cream.
Recipe courtesy of StayWell via the Health Library at http://www.peopleshealth.com/health-library.