Strawberry Cheesecake Minis Recipe

My daughter and I trimmed down a recipe from a television cooking show, and these bite-size cheesecakes were the result. We shared them with neighbors and friends, and no one suspected they were light. —Lori Lewis of St. Johns, Michigan

This recipe is:

Strawberry Cheesecake Minis Recipe

• 12 Servings
• Prep: 15 min. Bake: 15 min. + cooling

15 15 30

Ingredients

• 2 packages (8 ounces each) PHILADELPHIA Neufchatel Cheese
• Sugar substitute equivalent to 1/2 cup sugar
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 egg, lightly beaten
• 1/4 cup egg substitute
• 12 reduced-fat vanilla wafers
• 1 can (12 ounces) strawberry cake and pastry filling

Directions

• In a small bowl, beat cream cheese until smooth. Gradually beat in sugar substitute and sugar. Beat in vanilla. Add egg and egg substitute; beat until blended.
• Place each vanilla wafer flat side down in a foil-lined muffin cup. Fill with cream cheese mixture. Bake at 350° for 15-20 minutes or until puffed and set. Cool on a wire rack for 1 hour (centers will sink slightly).
• Spoon pastry filling into the center of each cheesecake. Store in the refrigerator. Yield: 1 dozen.
  
  Editor's Note: This recipe was tested with Splenda No Calorie Sweetener and Solo brand cake and pastry filling. Look for both products in the baking aisle.

Nutritional Analysis: 1 cheesecake equals 217 calories, 9 g fat (5 g saturated fat), 44 mg cholesterol, 209 mg sodium, 29 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 2 fat.