1 c. Biscuit crumbs
3 tbsp. Sucralose
4 tbsp. Light margarine, melted
6 ounces cream cheese reduced fat,
4.1 c. plain, fat-free yogurt
1 c. Sucralose
2.1 c. Egg substitute
1 c. Strawberries
1st Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius).
2nd Slice strawberries.
3rd Stir crust ingredients together in a small bowl until well blended.
4th Line 12 muffin cups with paper liners.
5th Press 1 tbsp. the crust mixture into each cup lined.
6th Place cream cheese in another bowl, beat with an electric mixer and, until soft. Add yoghurt and beat until smooth for approximately 1 minute.
7th Add sucralose and egg substitute. Mix well until blended.
8th Divide sliced strawberries and pulled the top of the crust in each muffin liner.
9th Pour cheese filling on top of strawberries, evenly among the muffin cups 12 distributed.
10th Bake at 250 degrees Fahrenheit (121 degrees Celsius) for 15-20 minutes or until firm grip. Chill for about 2 hours before serving.
Serving size: 1 cake
Nutritional analysis (per serving):
4 g protein
5 g fat
2 g Sat Fat
11 g carbohydrates
0 g fiber
8 mg cholesterol
182 mg sodium
48 mg calcium
0 mg iron
Less than 1 carbohydrate exchange for 1 tart, 1 1 / 2 carbohydrate exchanges for 2 tarts.
Note: Nutritional analysis may vary depending on ingredient brands used.
Variations and suggestions:
Substitute any berry for the strawberries. If you have no fresh fruit available, you use unsweetened frozen berries with the least amount of carbohydrates.