Upside-Down Berry Cheesecake Cups
375 ml (1 1/2 cups) mixed frozen or fresh berries, slightly thawed
250 g (1 brick) cream cheese, softened
50 ml (1/4 cup) granulated sugar or icing sugar
50 ml (1/4 cup) milk or any type of cream
2 ml (1/2 tsp) vanilla
125 ml (1/2 cup) crumbled graham crackers, oatmeal cookies or chocolate cookies
Chop any large berries into smaller pieces; set aside. In a bowl, using an electric mixer, beat cream cheese with sugar until fluffy; gradually beat in milk and vanilla until blended and smooth. Stir in berries.
Spoon into dessert cups or dishes and sprinkle with graham crackers. Serve immediately or cover and refrigerate for up to 2 days.
Makes 4 to 6 servings.
Nutrition information per serving: 226 calories; 4 g protein; 20 g carbohydrate; 15 g fat; 2.2 g fibre; 181 mg sodium.
Note: If using fresh berries, freeze them for about half an hour. The chill helps set the pudding.
Source: Dairy Farmers of Canada.Suggest a correction