Miniature Strawberry Cheesecakes
|Plain low fat yogurt||8 Ounce|
|Neufchatel cheese||8 Ounce|
|Commercial sour cream||8 Ounce|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||2 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
Line a colander with a double layer of cheesecloth that has been rinsed out and squeezed dry; allow cheesecloth to overlap at the sides.
Stir yogurt until smooth; pour into colander.
Place in a large bowl to drain, refrigerate 8 hours or overnight.
Remove yogurt from colander; set aside.
Line 18 (2 1/2-inch) muffin pans with 2 paper baking cups each.
Place 1 wafer in bottom of each liner.
Beat Neufchatel cheese in a medium bowl until creamy.
Add drained yogurt, sour cream, eggs, sugar, and flavorings, beat until smooth.
Spoon mixture evenly into muffin cups.
Bake at 325Â° for 20 to 25 minutes or until set bur centers are still creamy (do nor overbake).
Remove muffin pans from oven to wire racks to cool to room temperature.
Remove cakes from pans, and refrigerate until thoroughly chilled.
Garnish each with a strawberry half.