Mocha-Almond Cheesecake Cloud Shooters

• 1/2 cup graham cracker crumbs
• 1/2 cup egg whites
• 1 cup sugar, divided
• PHILADELPHIA Neufchatel Cheese, softened
• 1 cup plain nonfat yogurt
• 2 tsp. instant coffee
• 1/2 tsp. almond extract
• BAKER'S Semi-Sweet Chocolate, melted
• 1/4 cup sliced almonds, toasted

1. Place 1 tsp.
2. graham crumbs in each of 24 (2-oz) shooter-style glasses or ramekins (or in each of 12 shooter-style glasses for trial recipe).
3. Beat egg whites in small bowl with mixer fitted with whip attachment on high speed until soft peaks form.
4. Gradually beat in 6 Tbsp.
5. sugar (or 3 Tbsp.
6. for trial recipe) until whites are shiny and stiff peaks form.
7. Set aside.
8. Beat Neufchatel and remaining 3/4 cup sugar (or remaining 6 Tbsp.
9. sugar for trial recipe) in mixer fitted with paddle attachment until blended.
10. Gradually beat in combined yogurt, coffee and extract.
11. Blend in melted chocolate.
12. Fold in 1/3 of the egg white mixture just until blended, then fold in remaining egg white mixture.
13. (Do not overmix.)
14. Spoon into pastry bag fitted with plain tip.
15. Use to portion 3 Tbsp.
16. Neufchatel mixture over crumbs in each glass.
17. Refrigerate 1 hour.
18. Garnish each shooter with 1/4 tsp.
19. nuts just before serving.

graham cracker crumbs, egg whites, sugar, cheese, nonfat yogurt, instant coffee, almond extract, chocolate, almonds

Taken from www.kraftrecipes.com/recipes/mocha-almond-cheesecake-cloud-shooters-139287.aspx (may not work)