Instructions: Heat the oven to 350 degrees. Whip the cream cheese for 2 minutes or until fluffy. Add the sugar, egg substitute, vanilla, and lemon juice. Mix well.

Place 12 aluminum cupcake holders in muffin tins. Place a vanilla wafer in the bottom of each holder and pour the batter over each vanilla wafer.

Bake for 20 minutes. Remove from the heat and cool. If desired, top each tart with 1 teaspoon of jam or jelly (not included in nutritional analysis).

This recipe yields 10 servings.

Serving size: 1 tart.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.