Strawberry Cheesecake Minis

A trimmed down a recipe from a television cooking show, and these bite-size cheesecakes were the result- and no one suspected they were light.

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

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

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.

Nutrition Facts: 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.