Strawberries are plentiful this season, and what better way to dress up breakfast or enliven your afternoon snack than with this berry-licious sandwich!

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.”*