Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Cheesecake Tarts




Source of Recipe


Internet


List of Ingredients




2 8-oz. pkgs. fat-free cream cheese, softened
1/2 cup sugar
1 cup egg substitute
1 tsp. vanilla
2 tsp. lemon juice
12 vanilla wafers


Recipe



1. Heat the oven to 350 [degrees] F. Whip the cream cheese for 2 minutes or, until fluffy. Add the sugar, egg substitute, vanilla, and lemon juice. Mix well.

2. Place 12 aluminum cupcake holders in muffin tins. Place a vanilla wafer in the bottom of each holder and pour the batter over each vanilla wafer.

3. Bake for 20 minutes. Remove from the heat and cool. If desired, top each tart with 1 tsp. of jam or jelly or a fresh berry.