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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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You get to make yogurt cheese for this recipe again, remember use Yogurt Cheese for a dryer cheese. Or the quick 10 min. way told here in the instructions. Ingredients:
1/3 cup low-fat plain yogurt (fat free no sugar added yogurt sweetened with sucralose) |
1 cup graham cracker crumbs (8 crackers) |
1/8 teaspoon ground cinnamon |
3 tablespoons reduced-calorie margarine, melted |
cooking spray |
1/3 cup fat free cream cheese, softened |
2 teaspoons splenda sugar substitute |
1 teaspoon vanilla extract |
1 cup fresh strawberries, sliced |
1 tablespoon reduced-sugar apple jelly, melted |
fresh mint sprig (optional) |
Directions:
1. Spread yogurt onto several layers of paper towels, cover with additional paper towels and let stand (in a strainer inside a bowl) for 10 minutes.
2. Combine graham crackers crumbs, cinnamon, and margarine stirring well.
3. Press crumb mixture evenly into 4 (4-inch) tartlet pans coated with cooking spray.
4. Bake at 350 degrees for 8 minutes and let cool.
5. Combine drained yogurt, cream cheese, Splenda and vanilla stirring well.
6. Spoon mixture evenly into prepared crusts.
7. Cover and chill at least 3 hours.
8. To serve, arrange strawberries evenly over yogurt mixture; brush with jelly.
9. Garnish with mint sprigs, if desired.
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