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HONEY MAID Mini Frozen Strawberry Cheesecakes

Prep time

20 min

Total time

3 hr 20 min

Servings

Makes 1 doz. or 12 servings, one mini cheesecake (66 g) each.

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    Ingredients
    • 3/4 cup Honey Maid Crumbs
    • 1 env. (7 g) unflavoured gelatine
    • 3/4 cup skim milk, divided
    • 2 tubs (250 g each) strawberry soft light cream cheese
    • 2 pkt. low-calorie granulated sugar substitute
    • 1 tsp. vanilla
    • 6 fresh strawberries, sliced
Preparation
  • Sprinkle  1 Tbsp. crumbs onto bottom of each of 12 paper-lined muffin cups; set aside. Sprinkle gelatine over 1/4 cup of the milk. Let stand 5 min. or until gelatine is softened.
  • Meanwhile,  beat cream cheese spread, sweetener and vanilla in medium bowl with wire whisk until well blended. Gradually add gelatine mixture and remaining 1/2 cup milk, mixing well after each addition. Spoon evenly into prepared muffin cups.
  • Freeze  several hours or until firm. When ready to serve, peel off paper cups; invert desserts onto dessert plates. Top with strawberries. Store leftovers in freezer.

Recipe Tips

Variation For a special treat, drizzle each dessert with 1/2 tsp. sugar-free chocolate syrup just before serving.

86358
Amount per serving Calories 140
% Daily Value*
Total Fat 7g
Saturated Fat 4g
Cholesterol 20mg
Sodium 210mg
Carbohydrate 15g
Fiber 1g
Sugars 11g
Protein 4g
Vitamin A 8% DV
Vitamin C 8% DV
Calcium 6% DV
Iron 2% DV

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