Individual Cheesecake Delights
|Part skim ricotta cheese||1⁄2 Cup (8 tbs)|
|Neufchatel cheese||3 Ounce, softened (Light Cream)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Non fat vanilla yogurt||1⁄4 Cup (4 tbs)|
|Frozen raspberries||3⁄4 Cup (12 tbs)|
Preheat oven to 375°F.
Paper-line 10 (2 1/2-inch) muffin cups.
Place 1 gingersnap in each cup.
Place cheeses, sugar, egg, lemon juice and vanilla in food processor or blender; process until blended.
Pour mixture evenly over gingersnaps.
Bake 15 to 20 minutes until cheesecakes are set.
Cool in pan on wire rack; refrigerate until chilled thoroughly.
Remove individual cheesecakes from muffin cups and discard paper liners.
Place vanilla yogurt and raspberries in food processor or blender; process until smooth.
Spread yogurt mixture over cheesecakes.