Mini Cheese Cakes

Directions

1. 1
   In large bowl, beat cream cheese until smooth, gradually adding Eagle milk and egg yolks and lemon juice.
2. 2
   Beat until smooth.
3. 3
   Combine egg whites to sugar and salt and add this to cream cheese mix; folding gently and then fill 24 muffin papers with one wafer each and top with cheese mix until 1/4-inch from the top.
4. 4
   Bake at 275° for 20 minutes.
5. 5
   Top with fruit and serve.