TUESDAY'S TREAT

Desserts are a rare thing at our house and when we do indulge I try to do something that has small portions or light ingredients. These fit the first criteria as they are made in miniature muffin tins. They can be made a wee bit lighter by using fat-free cream cheese and sour cream and light whipped topping. They would be very pretty to serve at a party.

MINI STRAWBERRY CHEESECAKES

CRUST:

2 1/4 c. crushed chocolate wafer cookies

1/4 c. sugar

1/2 c. butter, melted

1 egg white, lightly beaten

FILLING:

2 (8oz.) pkg. cream cheese, softened

1 c. sugar

2 tsp. strawberry extract

2 large eggs

1/2 c. sour cream

2 tbsp. all-purpose flour

1/2 tsp. red food coloring (optional)

Garnish: whipped cream, strawberry heart cutouts

To prepare crust: Preheat oven to 350.

In a small bowl, combine crushed cookies, sugar, melted butter, and egg white, stirring well.

Press mixture into bottom and halfway up sides of 24 (2inch) miniature cheesecake pans. Bake for 8 minutes.

To prepare filling: In a large bowl, beat cream cheese, sugar, and strawberry extract at medium speed with a mixer until creamy. Add eggs, one at a time, beating well after each addition. Stir in sour cream, flour, and, if desired, food coloring.

Spoon batter into prepared crusts, and bake for 16-18 minutes or until centers are set. Cool completely. Store, covered, in refrigerator up to 3 days. Garnish with whipped cream and strawberry heart cutouts, if desired.