Italian-Style Cheesecake Dip with Strawberries

This quick and easy dip can satisfy a cheesecake sweet-tooth just the same – and for a fraction of the calories.

2 graham crackers
1 (5.3-ounce) container nonfat honey Greek yogurt
½ cup whipped cream cheese
¼ cup part-skim ricotta cheese
20 medium-size fresh strawberries

Place the graham crackers in a food processor and process until fine. In a small bowl, stir together the yogurt, cream cheese, and ricotta. Fold in the graham cracker crumbs.

Place the cheesecake dip in a serving dish, cover it with plastic wrap, and chill in the refrigerator for at least 30 minutes or up to 3 days. Serve with the fresh strawberries.

Recipe provided with permission from The Greek Yogurt Kitchen cookbook by Toby Amidor, MS, RD, CDN. For more information see:
Author’s note: Choose strawberries that are bright red in color, and be sure to examine the bottom of the container for bruised or moldy berries. Always rinse strawberries just before eating; pre-washing can cause them to mold quickly. Store fresh strawberries in the refrigerator for up to 3 days.

Yield: 4 servings (serving size: ¼ cup dip and 5 strawberries)
Nutrition Breakdown: Calories 146, Fat 8g (4g saturated), Cholesterol 25mg, Sodium 138mg, Carbohydrate 14g, Fiber 1g, Protein 7g.