Cherry Cheesecakes

 This are easy to make and taste so good!

Cooking spray
10 reduced-fat vanilla wafers
12 ounces fat-free cream cheese, room temperature
1/3 cup sugar
2 Tablespoons fat-free, artificially sweetened vanilla yogurt
1 1/2 teaspoons vanilla extract
1 teaspoon unbleached all-purpose flour
2 large egg whites
10 Tablespoons cherry pie filling

Preheat oven to 300 degrees.  Line 10 cups of a standard muffin tin with cupcake liners.  Lightly mist them with spray.  Place one vanilla wafer, flat side down, in the center of each cup (they will be slightly smaller than the diameter of the cup).  Use an electric mixer fitted with beaters to beat the cream cheese and sugar in a medium bowl until well combined.  Add the yogurt, vanilla, and flour and mix on low until just combined (do not over-mix).  Use an electric mixer fitted with a whisk to beat the egg whites in a small mixing bowl, on high speed until soft peaks form.  Use a spatula to gently fold the egg mixture in tow additions into the cream cheese mixture until just combined.  Divide the mixture among the muffin cups.  Bake for 18 to 20 minutes, or until set (they will puff up and the tops will crack, but this is okay).  Transfer the pan to a cooling rack and cool to room temperature, and then refrigerate for at least 5 hours or overnight.  Top each cake with 1 Tablespoon of cherry pie filling.  Serve immediately or refrigerate.

Makes 10 cheesecakes  99 calories per cake, 6g protein, 17g carbs, 1g fat, trace saturated, 3mg cholesterol, trace fiber, 215mg sodium.  From The Most Decadent Diet Ever by Devin Alexander