Who doesn't like cheesecake? These individual cheese-cakes are even better because they are lower in fat and calories!

8 gingersnap cookies:
12 ounces light Neufchatel or light cream cheese, softened, cut up
2 extra-large egg whites or 1/4 cup Egg Exchange
1/3 cup granulated sugar 1 teaspoon vanilla or rum extract
Fruit toppings: Fresh fruit slices (peaches, bananas, grape halves, berries), cherry, apricot or berry preserves or orange marmalade.

Preheat oven to 325°F. Line 8-cup muffin pan with paper baking cups. Place one cookie in the bottom of each cup. In a blender or food processor bowl (or elec-tric mixer), place cheese, egg whites, sugar and extract. Cover and blend until mixture is smooth. Spoon into muffin pan (cups will be nearly full). Bake 22 to 25 min-utes or until set. Remove from oven to cooling rack. Cool, then cover and refrigerate. To serve, top with desired toppings.

Create a cheesecake rainbow by topping each cake with a different fruit topping.

Note: Recipe can be halved to make 4, doubled to make 16 or tripled to make 24.

Nutritional Analysis:
Fort cheesecake: Fat 11 grams; Calories 180; Saturated 6 grams; Protein 6 grams; Unsaturated 5 grams; Carbohydrates 16 grams; Cholesterol 35 mg