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2 1/2 tablespoons powdered sugar
2 1/2 tablespoons low fat cream cheese
2 tablespoons light sour cream
1 tablespoon lemon juice
a small handful fresh or frozen raspberries or blueberries
1/2 egg, well beaten
1 cookie, crushed.

In a bowl, mix cream cheese, sour cream, egg, powdered sugar and whisk well until very smooth.  Add lemon juice and raspberries.
Spoon into cup or mug and place on a plate in the microwave.  Microwave for 1 minute on medium.  Once done, check for done-ness (under-cooked is fine).  Microwave for 45 seconds on medium again.  Jiggle it gently, the center should be slightly wobbly.

Bash the cookie in the ziplock bag with a hard object.  Sprinkle crumbs on top of cheesecake.
Place cooled cheesecake in fridge for a couple hours to set.

when cool, eat.