Mini Frozen Strawberry Cheesecakes

• 3/4 cup Honey Maid Graham Crumbs
• 1 env. (7 g) unflavoured gelatine
• 3/4 cup skim milk, divided
• 2 cups Philadelphia Strawberry Light Cream Cheese Product
• 2 pkt. Sweet'N Low Low Calorie Sweetener
• 1 tsp. vanilla
• 6 fresh strawberries, sliced

1. Sprinkle 1 Tbsp.
2. crumbs onto bottom of each of 12 paper-lined muffin cups; set aside.
3. Sprinkle gelatine over 1/4 cup of the milk.
4. Let stand 5 min.
5. or until gelatine is softened.
6. Meanwhile, beat cream cheese product, sweetener and vanilla in medium bowl with wire whisk until well blended.
7. Gradually add gelatine mixture and remaining 1/2 cup milk, mixing well after each addition.
8. Spoon evenly into prepared muffin cups.
9. Freeze several hours or until firm.
10. When ready to serve, peel off paper cups; invert desserts onto dessert plates.
11. Top with strawberries.
12. Store leftovers in freezer.

honey, env, milk, philadelphia, vanilla, fresh strawberries

Taken from www.kraftrecipes.com/recipes/mini-frozen-strawberry-cheesecakes-86358.aspx (may not work)