White Chocolate Mini Cheesecakes

Makes: 12 servings Prep Time: 20 min Bake Time:20 min

12 reduced-fat vanilla wafers
8 oz reduced-fat cream cheese, softened
4 oz fat-free cream cheese, softened
3 oz white chocolate baking squares, melted and cooled
1/2 cup sugar
1/4 cup fat-free milk
1 1/2 tsp vanilla
1 egg white, lightly beaten
sliced strawberries
sliced kiwifruit

1. Preheat the oven to 350. Line a muffin pan with twelve 2 1/2 inch foil or paper baking cups. Place one vanilla wafer on the bottom of each cup. set aside
2.In a medium bowl, beat cream cheeses with an electric mixer on medium speed 30 seconds.(the combination of fat-free and reduced-fat cream cheese gives a velvety texture) Beat in white chocolate, sugar, milk, and vanilla until well combined. Stir in egg white. Spoon mixture into muffin cups until each is about three quarters full.
3. Bake about 20 minutes or until set, then set pan on wire rack to cool 10 minutes. Remove cheesecakes from pan. Cool on wire rack for 1 hour. Cover and chill 3 to 24 hours.
4. Before serving, garnish baking cups with sliced strawberries and/or sliced kiwifruit.

Nutritional facts per cheesecake:
153 calories
4g protein
17g carbohydrate
7g fat (4g saturated)