Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World

These mini cheesecakes taste best when eaten the day they're prepared!.

Ingredients
For Cheesecakes
16 ounces fat-free cream cheese, softened
2 sheets (8 crackers) low-fat honey graham crackers
Вј cup fat-free egg substitute
Вј cup light vanilla soymilk
ВЅ cup Splenda No Calorie Sweetener (granulated)
2 teaspoons Coffee-mate Fat Free French Vanilla powdered creamer, dissolved in 1 tablespoon warm water 1Вѕ teaspoons unflavored gelatin (most of a Вј-ounce envelope) 1ВЅ teaspoons vanilla extract
For Topping
ВЅ cup sugar-free strawberry preserves
Вј teaspoon unflavored gelatin (remaining contents of the Вј-ounce envelope)

Directions
Preheat oven to 350 degrees.

Break graham crackers into small pieces and place in a sealable plastic bag. Using a rolling pin (or any smooth cylindrical kitchen container), crush crackers until reduced to crumbs. Line a 12-cup muffin pan with baking cups and evenly distribute crumbs among them; shake pan so crumbs settle evenly along the bottom of each cup. Place pan in oven for 5 minutes and then remove.

Dissolve 1Вѕ teaspoons of the gelatin into Вј cup of boiling water. Stir vigorously until the mixture is free of granules and lumps. Set aside.

Place cream cheese in a large mixing bowl. In a separate container, combine all other cheesecake ingredients, including gelatin mixture. Using an electric mixer on low speed, slowly blend liquid mixture into cream cheese. Raise mixer speed to medium-high and blend until mixture is uniform and free of lumps. Evenly spoon mixture into muffin pan and bake in the oven for about 15 minutes (until tops begin to crack).

Meanwhile, combine topping ingredients and stir well. Once cheesecakes are done cooking, remove pan from the oven. Evenly distribute topping among the centers of the tops of the cheesecakes, avoiding the edges. Return pan to the oven for 5 minutes.

Allow pan to cool for 20 minutes, then refrigerate until chilled (at least 3 hours). For best results, keep refrigerated until ready to serve.

MAKES 12 SERVINGS

upside-down bananaberry crumble
PER SERVING (ВЅ of recipe): 140 calories, 1.5g fat, 174mg sodium, 32g carbs, 3g fiber, 14g sugars, 2g protein

Ingredients
1 medium banana, sliced
Вѕ cup chopped strawberries
2 sheets (8 crackers) low-fat honey graham crackers, crushed 1 tablespoon Splenda No Calorie Sweetener (granulated)
ВЅ teaspoon imitation rum extract
Вј teaspoon cornstarch
Dash of salt
Optional: fat-free whipped topping

Directions
Preheat oven to 450 degrees.