I got this little tidbit from Helen, a new friend that we met about two years ago. She has given me several recipes and I do appreciate them and I would appreciate any from you also. You can fax them to me, the fax number is my telephone number: 409-735-4233.
Most of you think that no one would want a plain dessert however, I find those are the ones that most of the readers enjoy the best.
I hope you enjoy this.
Helen uses a vanilla wafer as the crust and she likes it just as well.
She has made these several times and says the recipe makes more than two dozen.

• 2/3 cup Graham cracker crumbs
• 2 teaspoons sweetener
• 1 1/2 tablespoons melted better

• 16 ounces nonfat cream cheese
• 1/3 cup granulated sugar
• 1/3 cup sweetener
• 2 large eggs
• 1 teaspoons vanilla extract
• 1/2 cup nonfat sour cream
• 12 strawberries chopped, or one can cherry or your favorite kind of pie filling.

Place rack in the center of the oven and preheat to 300 degrees.
For crust line muffin tins with liners. In a medium bowl, combine graham cracker crumbs, sweeteners and butter. Place one tablespoon of crust mixture into each of the muffin cups and place in refrigerator while making filling.
For filling: In a large bowl, beat cream cheese on medium until smooth about one minute. Slowly add sweetener and sugar and beat for one minute. Scrape down sides of the bowl and add the eggs, one at a time, beating 15 seconds after each. Add vanilla and sour cream and continue to beat until thoroughly combined; about 30 seconds. Remove muffin pan from refrigerator and evenly divide the filling among the 12 muffin cups. Bake for 25 to 30 minutes or until the center is almost set, but slightly jiggly. Chill three hours or overnight. Top each with strawberries or canned pie mix just before serving.
Sounds Gooder’n Syrup. Von