1 ½ cups graham cracker crumbs
2 tablespoons sugar
2 tablespoons butter, melted
4 teaspoons water
8 ounces light cream cheese
1/4 cup sugar
3 teaspoons amaretto
Zest from 1 lemon
4 - 6 cups small fresh strawberries
2/3 cup sugar
1 tablespoon cornstarch
2/3 cup water
2 tablespoons strawberry jello
2 tablespoons sliced almonds, toasted
Light Cool Whip, optional
Preheat oven to 350°.
To prepare crust, combine Graham cracker crumbs, 2 tablespoons sugar, butter, and water into a medium bowl and stir until moist. Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.
To prepare filling, combine cream cheese, 1/4 cup sugar, amaretto and lemon zest in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.
To prepare topping, combine 2/3 cup water, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat and add strawberry jello. Cool to room temperature, stirring occasionally.
Arrange berries, bottoms up, in a circular pattern over filling. Spoon glaze evenly over berries. Sprinkle nuts around edge. Cover and chill 3 hours.
Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate.
Calories: 300 Fat: 9.5 g, Carbohydrate: 50g Fiber: 3g
Barbra Crumpacker, RD, LD Cookalulu.com