Strawberry Cheesecake Minis

A trimmed down light dessert.

• Ready In: 30 mins
• Yields: 1 dozen

Ingredients

• 2 (8 ounce) packages reduced-fat cream cheese
• 1⁄2 cup Splenda granular
• 1⁄2 cup sugar
• 1  teaspoon vanilla extract
• 1  egg, lightly beaten
• 1⁄4 cup egg substitute
• 12  reduced-fat vanilla wafers
• 1 (12 ounce) can  strawberry pie filling

Directions

1. In a small mixing bowl, beat cream cheese until smooth. Gradually beat in sugar substitute and sugar. Beat in vanilla. Add egg and egg substitute; beat until blended.
2. 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 wire rack for 1 hour (centers will sink slightly.) Spoon filling into the center of each cheesecake. Store in the refrigerator.