Mini Cranberry-Berry Cheesecakes

 

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

• 1 Place baking cups in each of 22 regular-size muffin cups.
• 2 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.
• 3 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.
• 4 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.