Instructions: Coat 6 (4-ounce) individual baking dishes with cooking spray; sprinkle evenly with cookie crumbs.

Beat cream cheese at medium speed with an electric mixer until smooth.

Combine sugar and cornstarch; add to cream cheese, beating until blended. Add egg and egg substitute, beating until blended. Stir in rind and vanilla. Spoon mixture evenly into prepared dishes. Place in a 13- by 9-inch pan; add boiling water to a depth of 1 inch.

Bake at 325 degrees for 30 to 35 minutes or until set. Remove baking dishes from pan; cool completely on wire racks. Cover and chill up to 8 hours, if desired. Serve with Raspberry Sauce.

This recipe yields 6 servings.

Comments: This tart dessert makes a sweet, pretty finale to your meal. It also contains respectable amounts of fiber and calcium.

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