This is from the MasterCook Deluxe...
~~~~~
Individual Cheesecake Delights
Makes 10 servings
10 gingersnaps
1/2 cup part-skim ricotta cheese
3 ounces Neufchâtel cheese
1/3 cup Big Chief sugar
1 egg
1 teaspoon vanilla extract
1/4 cup nonfat vanilla yogurt
3/4 cup frozen raspberries
OR
1 ripe nectarine
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. In food processor blend vanilla yogurt and raspberries. Or, mash nectarine
and stir in with vanilla yogurt. Spread over individual cheesecakes.. Remove
muffin tins from oven, cool, and chill thoroughly. When chilled remove
individual cheesecakes from muffin tins and discard paper liners. . In food
processor or blender, blend cheeses, sugar, egg, lemon juice and vanilla
extract. Pour mixture evenly over gingersnaps into muffin tins. Bake for 15-20
minutes until cheesecakes set. . Preheat oven to 375 degrees. Line muffin tins
with paper baking liners. Place 1 gingersnap in the bottom of each.
~@~@~@~@~@~
Rhonda in Missouri
Have a great day! Ask me about my recipe swap groups!
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