Ingredients:

3/4 cup(s) graham cracker crumbs

2 tbsp light butter, melted

2/3 cup(s) low fat cream cheese

6 tbsp fat-free cream cheese

3 tbsp fresh lemon juice

2 large egg white(s)

1 1/2 tsp vanilla extract

1/2 cup(s) sugar

3/4 cup(s) light fruit pie filling, cherry

Directions:

1. Place 12 cupcake liners in a cupcake pan.

2. Preheat oven to 375°F. In a small bowl, combine graham cracker crumbs and butter; mix well. Spoon 1 tablespoon of crumb mixture into bottom of each liner and press down gently; refrigerate until ready to use.

3. In a medium bowl, using an electric mixer, beat both types of cream cheese until fluffy. Add lemon juice, egg whites, vanilla extract and sugar; beat until smooth. Spoon cream cheese mixture evenly into muffin liners; bake until set, about 15 minutes. Remove from oven and allow to cool.

4. Top each cheesecake with 1 tablespoon cherry pie filling. Yields 1 cheesecake per serving.

Bon Appetit!