Ingredients Jump to Instructions ↓

  1. 1 1/4 cup graham cracker crumbs

  2. 1/4 cup SPLENDA Granular

  3. 5 tablespoons light margarine Filling

  4. 4 ounces reduced fat cream cheese

  5. 1/2 cup plain non-fat yogurt

  6. 1 cup SPLENDA Granular

  7. 1/2 cup egg substitute

  8. 1 cup frozen raspberries

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback