Banana and Strawberry Mini Cheesecakes

Preparation: 20 minutes plus 4 hours chilling time

Cooking: 20 minutes

Makes about 10

8 vanilla wafers, crushed

375 g fat reduced cream cheese

1/3 cup sugar

1 tbsp plain flour

1 tspn vanilla

2 egg whites, lightly beaten

Sliced strawberries

Sliced bananas

Lemon juice

Lightly grease a muffin pan. Sprinkle the bottom and sides of each cup with the crushed

wafers. Set aside. In a bowl, beat cream cheese with electric beaters until smooth. Add sugar, flour and vanilla. Beat until smooth. Add egg white and beat until just combined. Divide mixture evenly between muffin cups. Bake at 165°C for about 20 minutes or until set. Cook in pan on a wire rack. Cover and refrigerate for at least 4 hours. Remove mini cheesecakes from pan. Just before serving, coat banana slices with lemon juice. Top with fresh banana and strawberry slices. Handy Hint: Use egg yolks in custard, scrambled eggs or omelettes.