Strawberry Cheesecake Minis
Ingredients:
- 2 packages (8 ounces each) reduced-fat cream cheese
- Sugar substitute equivalent to 1/2 cup sugar (Splenda or whatever you choose)
- 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.
