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Dessert

Mini Frozen Strawberry Cheesecakes

Mini Frozen Strawberry Cheesecakes recipe
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What You Need

3/4 cup Honey Maid Graham Crumbs
1 env. (7 g) unflavoured gelatine
3/4 cup skim milk, divided
2 tubs (250 g each) Philadelphia Strawberry Light Cream Cheese Spread
2 pkt. Sweet'N Low Low Calorie Sweetener
1 tsp. vanilla
6 fresh strawberries, sliced

Make It

SPRINKLE 1 Tbsp. crumbs onto bottom of each of 12 paper-lined muffin cups; set aside. Sprinkle gelatine over 1/4 cup of the milk. Let stand 5 min. or until gelatine is softened.

MEANWHILE, beat cream cheese spread, sweetener and vanilla in medium bowl with wire whisk until well blended. Gradually add gelatine mixture and remaining 1/2 cup milk, mixing well after each addition. Spoon evenly into prepared muffin cups.

FREEZE several hours or until firm. When ready to serve, peel off paper cups; invert desserts onto dessert plates. Top with strawberries. Store leftovers in freezer.

kraft kitchens tips

Variation
For a special treat, drizzle each dessert with 1/2 tsp. sugar-free chocolate syrup just before serving.
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