MINI CHEESECAKES
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 tablespoon all-purpose flour
1 teaspoon vanilla
1/4 cup frozen egg product, thawed
3/4 cup red raspberries; blueberries; sliced, peeled kiwifruit; sliced strawberries; sliced, pitted plums, and/or orange sections
- Spray 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.
- Servings: 10