Skinny Strawberry Sandwich
3 ounces Neufchatel cheese or low-fat cream cream cheese (“Mom” prefers organic)
1 Tbsp. honey
1 tsp. grated lemon zest
4 English muffins, split and toasted
2 cups (about 10 ounces) sliced & stemmed California strawberries
In food processor, process cheese, honey and lemon zest until well blended, or mix in bowl with wooden spoon. Spread 1 Tbsp. cheese mixture on cut side of muffin half; top with 1/4 cup strawberries. Repeat with remaining ingredients to make 8 open-faced sandwiches.
Makes 4 servings.
*Recipe and image courtesy of the California Strawberry Commission’s new cookbook “Strawberry Recipes for Everyday.”*