Berries on a Cloud

Makes 8 servings
1 recipe White Chocolate Meringue Shells (see recipe below)
3/4 of an 8-ounce package (6 ounces) reduced-fat cream cheese (Neufchatel), softened
1/2 cup light dairy sour cream
2 tablespoons sugar
1/2 teaspoon vanilla
1/4 of an 8-ounce container frozen reduced-fat whipped topping, thawed
1 ounce semisweet chocolate, cut up
1/2 teaspoon shortening
3 to 4 cups hulled
small strawberries
1/4 cup strawberry jelly
1 to 2 teaspoons water



1. Prepare and bake White Chocolate Meringue Shells. (See recipe below.)

2. In a mixing bowl beat together the cream cheese, sour cream, sugar, and vanilla until smooth. Fold in thawed topping. Spread evenly in the meringue shells. Cover and chill about 1 hour.

3. In a small heavy saucepan melt the semisweet chocolate with shortening; cool. Drizzle over tops and sides of filled shells. Arrange berries, hulled end down, over cream cheese filling.

4. In a small saucepan, heat the jelly just until melted. Add 1 to 2 teaspoons water to thin. Drizzle over the arranged berries.

Patricia