PAIGE MENGE/JUNIOR LEAGUE OF NASHVILLE
8 ounces cream cheese
2 (8 oZ cans) refrigerator flaky buttermilk biscuits
3/4 c sifted confectioners sugar
1-1/2 T fresh lemon juice
Cut the cream cheese into 48 cubes. Separate each biscuit into 3 layers on a work surface. Place 1 cream cheese cube on each biscuit layer and wrap the biscuits to enclose the cream cheese; pinch the edges to seal. Roll in sugar and place on a lightly greased baking sheet. Bake at 400 degrees for 8-10 minutes or until golden brown.
Blend the confectioners' sugar and lemon juice in a small bowl. Drizzle over the baked party bites.
FRESH STRAWBERRY SORBET
2/3 c sugar
2/3 c water
2 pints fresh strawberries
1/4 c lemon juice
Bring the sugar and water to a boil in a medium saucepan, stirring to dissolve the sugar. Reduce the heat and simmer for 3 to 5 minutes. Cool to room temperature and chill, covered, in the refrigerator.
Process the strawberries in a food processor fitted with the metal blade until pureed; measure 3 cups. Stir in the sugar syrup and lemon juice. Spoon into an ice cream freezer container and freeze according to the manufacturer's directions.