Ingredients
1
box (8.9 oz) Nature Valley™ roasted almond crunchy granola bars, crushed
1/4
cup butter or margarine, melted
1
can (14 oz) whole berry cranberry sauce
1
envelope unflavored gelatin
4
containers (6 oz each) Yoplait® Light Fat Free triple berry torte yogurt
Fresh raspberries, blackberries or strawberries, if desired
Preparation
Place baking cups in each of 22 regular-size muffin cups.
In medium bowl, mix crushed granola bars and melted butter until well blended. Spoon about 1 tablespoon crumb mixture into each muffin cup; press in bottom of cup to form crust.
In 2-quart saucepan, place cranberry sauce; sprinkle with gelatin to soften. Heat over low heat, stirring constantly, until gelatin is dissolved, about 3 minutes. Remove from heat; pour into medium bowl. Cover and refrigerate about 20 minutes or until mixture mounds slightly when dropped from spoon.
Beat cranberry mixture until well blended; fold in yogurt. Divide yogurt mixture evenly among muffin cups. Cover; refrigerate about 3 hours or until firm. To serve, remove cheesecakes from muffin cups. Top with fresh berries. Cover and refrigerate any remaining cheesecakes.
