RECIPE 10 ounce(s) of philadelphia cream cheese 1/3 less fat 1/3 cup(s) of organic low fat vanilla yogurt 1/4 cup(s) of of sweet condense milk 1 tbsp. of flour 1 whole egg 1/4 tsp. of of cinnamon 1 tsp. of vanilla 12 ounce(s) of of almond crisps or your favorite pie crust recipe 1 tbsp. of melted butter STEPS Pre-heat your oven at 325F, grab you sweet corn cobs and remove the kernels, place the kernels into the blender and make a pure, strain the sweet corn pure into a light soup, set it aside. In a bowl mix the cream cheese, yogurt, sweet condense milk, flour after all is incorporated add the egg, cinnamon and vanilla. Fold together the sweet corn soup and cream cheese mixture, set it aside. Crumble the almond crisps or graham crackers and combine with the melted butter. Get ready the mini muffin tin with some mini muffin cups, put a tsp. cookie crumble and butter mixture into the bottom of each mini muffin tin and press to get it compact. Pour the sweet corn cheesecake mixture into each mini muffin cups, bake at 325F for 15 min. Remove the mini sweet corn cheesecakes from the muffin tin an put them in the freezer for 15 min. Enjoy them cold.

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