Dipped Strawberry Muffin Cheesecakes

28 Mi-Del chocolate snap cookies
2 8 oz pkg cream cheese
1/2 c fructose
2 tsp organic lemon juice (not the sugary drink)
2 tsp organic vanilla extract
dash of ground nutmeg
28 fresh strawberries, washed and prepped
6 squares Baker's Semi-Sweet baking chocolate
28 (not jumbo) regular size muffin liners

PREHEAT oven to 350 degrees. LINE muffin pans with muffin liners. PLACE a chocolate cookie in the bottom of each muffin liner. MIX the cream cheese, fructose, lemon juice, vanilla extract, and nutmeg thoroughly in a bowl. USING a medium size ice cream scoop, place a dallop of the cheese mixture on top of each chocolate cookie in the muffin liner. SPREAD the cheese mixture so that it touches the sides of the muffin liner. BAKE for 15 minutes. PREP the strawberries and let dry. COOL the muffins by taking them out of the muffin pan. START melting the chocolate in a double boiler. SET the burner to medium low. STIR the chocolate occasionally. PLACE a 1 1/3 dalllop of cool whip on top of each cooled cheesecake by using the same medium ice cream scoop. (You can either spread out the whipped cream or use the dipped strawberry to spread the whipped cream.) TAKE a strawberry and dip it about half-way into the chocolate. USE toothpicks to take the strawberry out of the chocolate. You can either let the chocolate harden onto the strawberry and then place on top of each cheesecake. Or, you can place the dipped strawberry on top of the cheesecake before the chocolate has hardened. Then place it in the refrigerator. Makes 28 little muffin cheesecakes.

Number of Servings: 28

Recipe submitted by SparkPeople user SPULCHER.