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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

Nutrition Information

Nutrition per serving

  • Calories

    140

  • Fat

    7g

  • Saturated

    4g

  • Cholesterol

    20mg

  • Sodium

    210mg

  • Carbohydrate

    15g

  • Fibre

    1g

  • Sugars

    11g

  • Protein

    4g

  • Vitamin A

    8%DV

  • Vitamin C

    8%DV

  • Calcium

    6%DV

  • Iron

    2%DV

This recipe features:

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