Preparation:
Heat the oven to 350 degrees. Whip the cream cheese for 2 minutes or until fluffy. Add the sugar, egg substitute, vanilla, and lemon juice. Mix well.
Place 12 aluminum cupcake holders in muffin tins. Place a vanilla wafer in the bottom of each holder and pour the batter over each vanilla wafer.
Bake for 20 minutes. Remove from the heat and cool. If desired, top each tart with 1 teaspoon of jam or jelly (not included in nutritional analysis). |
