Mini Pesto Pizzas

2 plum tomatoes
30 gm Parmesan cheese, freshly grated
1/4 cup walnuts
1 pkg refrigerated pizza crust
1/3 cup prepared VE Pesto Herb
125 gm grated mozzarella cheese

1. Preheat oven to 425F.
2. Slice tomatoes; set aside.
3. Coarsely chop walnuts. Combine walnuts and Parmesan cheese in small bowl; mix well.
4. Place dough on to cutting board (DO NOT unroll dough). Slice dough into 1/2 inch pieces using Utility Knife (should make about 15). Place disks onto lightly greased cookie sheet, slightly flatten and seal seams.
5. Spread 1 tsp pesto over each crust. Top with mozzarella cheese, tomato, and Parmesan mixture.
6. Bake 12-15 minutes or until crusts are golden brown.

Great Mini Cheesecakes

Serves 12

4 Shortcake Biscuits, crushed or little round nillas, crushed
1 pkg. (250 g) Philadelphia Light Cream Cheese Spread
1 cup low-fat Cottage Cheese, pureed with a hand blender
3 Tbsp sugar
1/4 tsp VE Vanilla
1/4 cup light sour cream
1 tsp cornstarch
1 egg
2 Tbsp your favorite VE Fruit dip (VE Summer Berry, VE Maple Spice, or VE Lemon Chiffon)

1. Preheat oven to 350ºF.
2. Sprinkle biscuit crumbs evenly onto bottoms of a paper-lined mini cheesecake pan; set aside. 3. Beat cream cheese, cottage cheese, sugar and vanilla in medium bowl with electric mixer
until well blended.
4. Add sour cream and cornstarch; mix well.
5. Add egg; beat just until blended.
6. Add your VE Fruit dip flavor and mix. Spoon evenly into prepared muffin cups.
7. Bake for 30 min or until centres are almost set. Cool completely.
8. Refrigerate at least 3 hours. Remove cheesecakes from cups just before serving.

Jazz It Up according to your choice of fruit dip:
VE Summer Berry - fresh berries
VE Maple spice - Walnuts and drizzled maple syrup
VE Lemon Chiffon - Citrus Zest

Or try tropical fruit - Pineapple, kiwi, starfruit juice might cause problems with setting so do not put it on until right before you serve it.

Or try omitting the VE Fruit Dip and just use VE Vanilla and add crushed Oreo cookies to it and then bake as per instructions.

Kris Kringle Cookies

Yields about 6 dozen cookies

1 cup butter, softened
1 cup granulated sugar
1/2 cup brown sugar, firmly packed

2 eggs
1 tsp VE Vanilla

2 cups of flour
2 tsp baking soda
2 cups White Chocolate
2 cups VE Cherries and Berries (chop larger pieces)
2 cups of chopped nuts (pecans, walnuts, or almonds)

1. Preheat oven to 375F.
2. In a large bowl cream together butter, white sugar and brown sugar, with an electric mixer on medium speed until light and fluffy.
3. Add eggs and VE Vanilla; beat until well blended.
4. Add flour and baking soda; mix well.
5. Stir in white chocolate, VE Cherries and Berries and chopped nuts.
6. Drop rounded spoonfuls of dough about 2 inches apart onto ungreased baking sheets.
7. Bake 12 minutes or until golden brown.
8. Remove from oven and allow to cool for 3 minutes then remove from baking sheets. Cool completely on wire racks.