Fun and Colorful Dessert…

Mini Berry Cheesecakes

I made this dessert tonight in honor of Memorial Day.  It’s a delicious and colorful dessert that was inspired by a magazine recipe I found while I was having my hair done.  I am refrigerating it tonight and plan on serving it tomorrow.  If you notice in the picture, there are only 11 of them.  I couldn’t help but try it.  Given the taste I had today, I know it’s going to be a big hit tomorrow and expect that I will be serving this for the 4^th of July too.

Enjoy your sweets without the guilt!

Mini Berry Cheesecakes

Serves 12

Prep time: 20 minutes, including decorating

Bake time: 30 minutes

Estimated Values per serving:

Calories = 185                                              Fat = 6 grams

Preheat oven 350^o

Ingredients:

1 cup graham cracker crumbs

3 tablespoons low calorie butter spread – melted

1 teaspoon cinnamon

3 tablespoons sugar + ½ cup – separated

8 ounces low fat cream cheese- softened

8 ounces fat free cream cheese – softened

½ cup fat free sour cream

1 teaspoon vanilla extract

1 teaspoon lemon zest

½ cup egg substitute

½ cup light whipped topping

¾ cup sliced strawberries

¾ cup blueberries

Directions:

1. In a small bowl, combine cracker crumbs, butter spread, cinnamon and 3 tablespoons of sugar.  Press into the bottom of 12 cupcake liners placed in a 12 cupcake baking pan.
2. In a mixing bowl beat cream cheese and ½ cup sugar for 30 seconds on high speed.
3. Add sour cream, vanilla extract and lemon zest and beat for 30 seconds on high speed until combined.  Add egg substitute slowly while beating until combined.
4. Divide batter evenly among cupcake liners.
5. Bake for 25 – 30 minutes until set.  Remove from oven and allow to cool.
6. Divide whipped topping evenly among cupcakes and decorate with fruit.
7. Refrigerate for at least 3 hours or overnight.

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