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 the phone number.

Most of you think that no one would want a plain dessert, however I find these 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 them several times and says the recipe makes more than two dozen.

2/3 cup Graham cracker crumbs
2 teaspoons sweetener
11/2 tablespoons melted butter

For filling:
16 ounces non-fat cream cheese
1/3 cup granulated sugar
1/3 cup sweetener
2 large eggs
1 teaspoon vanilla extract
1/2 cup non-fat sour cream
12 strawberries, chopped or one can cherry pie filling or your favorite pie 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 or 30 minutes or until center is almost set, but slightly jiggly. Chill 3 hours or overnight. Top each with strawberries or canned pie mix just before serving.

Sounds Gooder’n Syrup. Von