Raspberry Cheese Tarts

Preheat oven to 350 °F (175°C). Blend crust ingredients together in a small mixing bowl. Stir until well blended. Line 10 muffin cups with paper liners. Press 1 tablespoon of crust into each lined cup. Set aside. Place cream cheese in a small bowl. Beat with an electric mixer until soft. Add yogurt and beat until smooth (approximately 1 minute) Add SPLENDA Granular and egg substitute. Mix until well blended. Place 4 to 5 frozen berries on top of the crust lined muffin cups. Pour cheese filling on top, evenly dividing among the 10 cups. Bake in a preheated 350°F oven 15 to 20 minutes or, until firm to the touch. Chill for approximately 2 hours before serving.