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Cherry Bowl Cheesecakes




Source of Recipe


Internet


List of Ingredients




1 package (8 ounces) fat-free cream cheese, softened
1 package (8 ounces) reduced-fat cream cheese, softened
2 tablespoons fat-free (skim) milk
4 packets sugar substitute or equivalent of 8 teaspoons sugar
1/4 teaspoon almond extract
40 reduced-fat vanilla wafers
1 can (16 ounces) light cherry pie filling


Recipe



1. Beat cream cheese, milk, sugar substitute and almond extract in medium bowl with electric mixer at high speed until well blended.

2. Place one vanilla wafer on bottom of 4-ounce ramekin.* Arrange four additional vanilla wafers around side of ramekin. Repeat with remaining wafers. Fill each ramekin with 1/4 cup cream cheese mixture; top each with 1/4 cup cherry pie filling. Cover with plastic wrap; refrigerate 8 hours or overnight.

*Note: If ramekins are not available, you may substitute with custard dishes or line 8 muffin cups with paper liners and fill according to above directions.

Cheesecake Parfaits Crush 32 wafers. Prepare cream cheese mixture as directed above. Layer 1/2 crushed wafers, 1/2 cream cheese mixture and 1/2 pie filling in 8 small dessert glasses. Repeat layers. Garnish with remaining wafers and thawed fat-free nondairy frozen topping, if desired.