“It’s a healthy dessert which is low in calories yet it so creamy!”

INGREDIENTS   

   Nonstick spray coating
1/3 cup crushed vanilla wafers (8 wafers)
1-1/2 8-ounce tubs fat-free cream cheese, softened (12 ounces total)
1/2 cup sugar
1 tbsp. all-purpose flour
1 tsp. vanilla
1/4 cup frozen egg product, thawed
3/4 cup red raspberries; blueberries and/or sliced strawberries

DIRECTIONS 

• Lightly coat 10 muffin cups with nonstick coating.
• Sprinkle bottom and sides of each cup with about 1 teaspoon of the crushed vanilla wafers. Set pan aside.
• In a medium mixing bowl beat cream cheese with an electric mixer on medium speed until smooth.
• Add sugar, flour, and vanilla.
• Beat on medium speed until smooth.
• Add egg product and beat on low speed just until combined.
• Divide evenly among the muffin cups.
• Bake in a 325 degree F oven for 18 to 20 minutes or until set.
• Cool in pan on a wire rack for 5 minutes.
• Cover and chill for 4 to 24 hours.
• Remove cheesecakes from the muffin cups.
• Just before serving, top cheesecakes with fresh fruit.

“It’s a dessert which is quite time-consuming to prepare yet it’s all worth it! Try this and surely you will agree with me!”

INGREDIENTS   

  Yogurt Cheese (recipe below)
2 tbsp. graham cracker crumbs
1 – 8 oz. pkg. Neufchatel cheese
1 – 1/2 teaspoons vanilla extract
3/4 cup sugar
1 tbsp. cornstarch
1 container (8 oz.) egg substitute
1/4 cup cocoa
1/4 tsp. almond extract

DIRECTIONS 

• Use one 16-ounce container plain low fat yogurt, no gelatin added.
• Line plastic colander with large piece of double thick cheesecloth; place colander over deep bowl.
• Spoon yogurt into prepared colander; cover with plastic wrap.
• Refrigerate until liquid no longer drains from yogurt for about 24 hours.
• Remove yogurt from cheesecloth and place in separate bowl; discard liquid.