Wash strawberries and allow to dry. Slice the strawberries in half lengthwise. Use a small melon scoop to remove the center of the berry, being careful not to pierce through the bottom.

Crush the graham crackers with a rolling pin or place into a food processor and pulse a few times until reduced to fine crumbs. Sprinkle a little of the graham cracker crumbs into the bottom of each strawberry. Set aside.

Remove the yoghurt cheese from the refrigerator. Roll the yoghurt cheese into teaspoon- sized balls in your hand. Place a ball into each strawberry. Sprinkle the top of the balls with the remaining graham cracker crumbs.

Makes 24 servings.

*To make Yoghurt Cheese, place Lemon Lowfat Mountain High Yoghurt in a cheesecloth-lined strainer. Set strainer in a bowl, cover bowl with plastic wrap. Drain for at least 24 hours. Two cups of yoghurt will make about 8 oz. of Yoghurt Cheese. To learn more, click here.

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