*12 ginger cookies
*4 ounces of fat-free cream cheese, softened
*1/2 cup fat-free condensed milk
*1 egg
*1 T vanilla
*1 T lemon zest
Preheat oven to 325. Place paper or foil cups into a 12 muffin tin. Put one cookie into the bottom of each muffin liner.
Place cream cheese and condensed milk into a medium bowl and mix with an electric mixer. Add egg, vanilla, and lemon zest; mix until smooth.
Divide the mixture into the 12 cups, approx. 3 T per cup.
Bake 15-18 minutes until set. Allow to cool. Top with a few berries. Store in refrigerator until ready to serve.
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