1. Line 12 commonplace (2 1/2-inch) muffin cups with paper baking cups. Lightly spray cups with nonstick cooking spray.
2. Combine graham cracker crumbs, 2 tablespoons sugar substitute and margarine in medium bowl; combine properly. Press 1 rounded tablespoon crumb combination into backside of every ready muffin cup. Refrigerate crusts whereas getting ready filling.
three. Beat cream cheese, bitter cream and remaining 1/three cup sugar substitute in medium bowl with electrical mixer at low pace till easy. Beat in half cup whipped topping and almond extract. Fold in remaining whipped topping.
four. Spoon cheesecake filling over crusts; easy tops. Place strawberry half in heart of every cheesecake cup; organize blueberries round strawberry. Refrigerate a minimum of 2 hours, or till set.
*Note: This recipe was examined utilizing sucralose-based sugar substitute.
Calories: 139 energy, Carbohydrates: 12 g, Protein: 6 g, Fat: eight g, Saturated Fat: three g, Cholesterol: 15 mg, Sodium: 325 mg, Fiber: 1 g
Copyright Diabetic Cooking.