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*To keep the calories in check I like to use packets of Truvia. Otherwise regular sugar is great for the crust and powdered for the filling.
1. Line 12 muffin cups with cupcake liners. Lightly spray the liners with cooking spray.
2. In a medium bowl, mix together the graham cracker crumbs, 2 tablespoons sweetener, and butter. Press 1 rounded tablespoon into the bottom of each muffin cup. Place in the refrigerator to chill.
3. In a medium bowl, with an electric mixer on low speed, beat the cream cheeses, 1/3cup sweetener, and sour cream until smooth. Beat in ½ cup of whipped topping and the almond extract. Fold in the remaining topping.
4. Spoon the cheesecake filling into the crusts and smooth the tops. Place a strawberry half in the center of each cheesecake and arrange the blueberries around the strawberry. Place cheesecakes in the refrigerator and chill until set, at least 2 hours.
Makes 12 servings
Nutrition Information Per Serving: (1cupcake)
Calories 150 Carbohydrate 13g (Sugar 6g) Total Fat 7g (Sat Fat 5g)
Protein 6g Fiber 1g Cholesterol 20mg Sodium 250 mg
Food Exchanges: 1 Starch, ½ Lean Meat, 1 Fat
Carbohydrate Choices: 1 Weight Watcher Point Plus Comparison: 4
**This luscious guilt-free recipe is courtesy of my friend Marlene Koch’s New York Times bestseller: Eat More Of What You Love: Over 200 Recipes Low In Sugar, Fat and Calories