Strawberry Cheesecake Minis

By srumbel

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

from tasteofhome

Ingredients

• 2 packages (8 ounces each) reduced-fat cream 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

Preparation

Step 1

•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.