Simple and yummy!
Crust:
1 c. butter, soft
1/3 c. evaporated cane juice (can use sugar)
1 tsp vanilla
2 c. whole wheat pastry flour
Beat the butter, cane juice and vanilla till fluffy. Gradually add in the flour, mix well. Press into the bottom of 18 muffin pan holes, about 3/8" thick in each one. Can make a well in the middle if preferred. Bake 350 degrees 8-10 min. Let cool.
Filling:
8 oz cream cheese, softened
1 tsp lemon juice
3 TBS sugar (could try subbing agave)
1 c. heavy whipping cream
Beat together cream cheese, lemon juice and sugar. When smooth, gradually add whipping cream. Beat until fluffy. Spread on top of crust. Chill several hours or overnight.
