Strawberry Cheesecake Punch Source: Hometown Cooking - June 2001 - Recipe by Carol Gillespie, Chambersburg, PA 2 (10 ounce) packages frozen sweetened strawberries, thawed 8 ounces light cream cheese (Neufchâtel), softened 1/2 cup cream of coconut 2 cups reduced-fat milk 1 quart reduced-fat vanilla ice cream Strawberry slices (optional) In a blender container, combine strawberries, cream cheese, and cream of coconut. Cover and blend until smooth. Pour into a punch bowl. Stir in milk. Spoon small scoops of ice cream into punch. If desired, garnish each serving with strawberry slices. Makes 16 (6 ounce) servings. Per serving: 156 cal., 8 g fat (6 g sat. fat), 18 mg chol., 101 mg sodium, 19 g carbo., 1 g fiber, and 4 g pro. Dietary exchange: 1 1/2 other carbohydrate, 1 fat