Cheesecake Cupcakes with Strawberries, Strawberry-Blueberry Trifle, Strawberry Crisp

Cheesecake Cupcakes with Strawberries

  • 16 oz. strawberries, hulled and thinly sliced
  • 12 reduced fat vanilla wafers
  • 8 oz. 1/3 less fat cream cheese, softened
  • ¼ cup sugar
  • 1 teas. vanilla
  • 6 oz. fat-free Greek yogurt
  • 2 large egg whites
  • 1 Tbsp. flour

Preheat oven to 350 degrees F. Line cupcake tins with paper liners. Place 1 vanilla wafer in the bottom of each liner. Using an electric mixer, gently beat the cream cheese, sugar and vanilla until smooth. Gradually beat in the yogurt, egg whites and flour. Do not overbeat. Spoon this mixture into the cupcake liners and fill the liners about one-half way. Place pan in preheated oven and bake for 20-25 minutes or until center is almost set. Cool cupcakes to room temperature and then place in refrigerator to chill for at least 1 hour. Top each cupcake with sliced strawberries before serving. Recipe makes 12 servings Estimated WW Smart points 4 per serving.

  • 2 pints strawberries, hulled and sliced
  • 2 pints blueberries
  • 1 10 oz. angel food cake, cut into 1-inch cubes
  • 1 4 oz. package white chocolate (or your favorite) instant pudding mix
  • 6 Tbsp. fat-free sweetened condensed milk
  • 1 ½ cups cold water
  • 1 12 oz. package frozen whipped topping, thawed

In a bowl whisk together the condensed milk and water. Whisk in the pudding mix for about 2 minutes. Let this mixture stand for about 2 minutes until soft-set and then fold in the whipped topping. In the bottom of a 14-cup trifle dish (or other glass bowl) arrange half of the cubed cake. Sprinkle the cake evenly with a layer of blueberries. Gently spread one-half the cream mixture over the blueberries. Top the cream mixture with a layer of strawberries. Layer the remaining cubed cake on top of the strawberries and then add more blueberries and top these with the remaining cream mixture. Garnish the top of the trifle with the remaining strawberries and blueberries. Refrigerate trifle for at least 1 hour before serving. Recipe makes 14 servings Estimated WW Smart points 8 per serving.

Strawberry Crisp

  • 5 cups fresh strawberries, hulled and quartered
  • ¼ cup honey
  • 1 Tbsp. orange juice
  • 1 Tbsp. cornstarch

Topping:

  • ½ cup sliced almonds
  • ¼ cup sliced pecans
  • ¼ cup chopped walnuts
  • ¼ cup almond flour
  • 2 Tbsp. honey
  • 1/8 teas. salt

Preheat oven to 350 degrees F. Spray 8 ramekins (4-inch) with cooking spray. Combine the strawberries, honey and orange juice in a large bowl. Sprinkle the cornstarch over the fruit and toss until the fruit is coated. Divide the fruit mixture between the 8 ramekins. In a medium bowl combine the nuts, almond flour, honey and salt and use a fork to mix well. Spread this nut mixture over the fruit in each ramekin. Place ramekins in preheated oven and bake for about 40 minutes or until the top is golden brown and the berries are soft and bubbly. Serve warm. Recipe makes 8 servings Estimated WW Smart points 6 per serving.