Makes about 3 dozen
2 quarts strawberries (I calculated pts using 34 strawberries), washed and dried
1 package (8 ounces) low-fat cream cheese
3 tablespoons confectioners' sugar, softened
1 teaspoon vanilla extract
2 sheets low-fat graham crackers, crushed
Cut off the very tip of the bottom of the strawberries, and then cut off the leaf end, just about 1/8th of an inch. Gently scoop out the centers, making a well for the cheesecake filling.
In a medium bowl, beat cream cheese, sugar, and vanilla on medium speed until blended. Place the cream cheese mixture in a large resealable plastic bag. Cut off one of the bottom corners. Pipe a small amount of the mixture into each strawberry.
Roll the strawberries, filled-side down, in the crushed graham crackers. Place on a serving tray to serve. Chill until ready to serve.
(This can be made a few hours ahead of serving.)