Candy Cane & Chocolate Cheesecake Cloud "Shooters"

1. 1

   Place 1 tsp.

2. 2

   (5 mL) cookie crumbs in each of 24 (2-oz./50-mL) shooter-style glasses or ramekins (or in each of 12 shooter-style glasses for trial recipe).

3. 3

   Beat egg whites in small bowl with mixer fitted with whip attachment on high speed until soft peaks form.

4. 4

   Gradually beat in 6 Tbsp.

5. 5

   (90 mL) sugar (or 3 Tbsp.

6. 6

   [45 mL sugar] for trial recipe) until whites are shiny and stiff peaks form.

7. 7

   Set aside.

8. 8

   Beat cream cheese spread and 3/4 cup (175 mL) sugar (or 6 Tbsp.

9. 9

   (90 mL) sugar for trial recipe) in mixer fitted with paddle attachment until blended.

10. 10

    Gradually beat in yogurt.

11. 11

    Blend in extract.

12. 12

    Fold in 1/3 of the egg white mixture just until blended, then fold in remaining egg white mixture.

13. 13

    (Do not overmix.)

14. 14

    Spoon into pastry bag fitted with plain tip.

15. 15

    Use to portion 3 Tbsp.

16. 16

    (45 mL) cream cheese mixture over crumbs in each glass.

17. 17

    Refrigerate 1 hour or until ready to serve.

18. 18

    Garnish each shooter with 1/4 tsp.

19. 19

    (1 mL) each grated chocolate and crushed candy just before serving.

* Per serving · 4 servings · Values may vary.