Note: This recipe is especially for teens with diabetes, but can be a nutritious part of almost anyone's diet.

It tastes like a little strawberry cheesecake!

Prep time: 25 minutes

Ingredients:

Crust:

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

Filling:

• 6 oz. reduced-fat cream cheese
• ¼ c. plain, fat-free yogurt
• 1 c. sucralose
• ½ c. egg substitute
• 1 c. strawberries

Directions:

1. Preheat oven to 350°F (176°C).
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 for 15 to 20 minutes or until firm to the touch. Chill for approximately 2 hours before serving.

Serves: 12

Serving size: 1 tart

Nutritional analysis (per serving):
84 calories
4 g protein
3 g fat
1 g sat. fat
10 g carbohydrate
0 g fiber
2 mg cholesterol
188 mg sodium
46 mg calcium
0.6 mg iron

Diabetic exchanges:
Less than 1 carbohydrate exchange for 1 tart, 1½ carbohydrate exchange for 2 tarts.

Note: Nutritional analysis may vary depending on ingredient brands used.

Variations and suggestions:
Substitute any berry for the strawberries. If you don't have fresh berries available, use unsweetened frozen berries with the least amount of carbohydrates.

Reviewed by: Allison Brinkley, RD, CNSC, LD/N
Date reviewed: July 2012