You’ll Need:

Crust

1 c. graham cracker crumbs
3 tbsp. sucralose
4 tbsp. light margarine, melted

Filling

6 oz. cream cheese, reduced fat
1/4 c. plain, fat-free yogurt
1 c. sucralose
1/2 c. egg substitute
1 c. strawberries

Utensils:

* knife (You’ll need help from your adult assistant.)
* muffin tin
* paper muffin liners
* oven (You’ll need help from your adult assistant.)
* hand mixer (You’ll need help from your adult assistant.)
* mixing bowls
* measuring cups
* measuring spoons

Directions : 1. Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius).
2. Slice strawberries.
3. Stir crust ingredients together in a small mixing bowl until well blended.
4. Line 12 muffin cups with paper liners.
5. Press 1 tbsp. of crust mix into each lined cup.
6. Place cream cheese in another mixing bowl and beat with an electric mixer until soft. Add yogurt and beat until smooth for approximately 1 minute.
7. Add sucralose and egg substitute. Mix well until blended.
8. Divide sliced strawberries and put on top of crust in each individual muffin liner.
9. Pour cheese filling on top of strawberries, evenly divided among the 12 muffin cups.
10. Bake at 250 degrees Fahrenheit (121 degrees Celsius) for 15 to 20 minutes or until firm to the touch. Chill for approximately 2 hours before serving