Candy Cane & Chocolate Cheesecake Cloud Shooters - chocolate wafer cookies

Method

• Place 1 tsp.
• (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).
• Beat egg whites in small bowl with mixer fitted with whip attachment on high speed until soft peaks form.
• Gradually beat in 6 Tbsp.
• (90 mL) sugar (or 3 Tbsp.
• [45 mL sugar] for trial recipe) until whites are shiny and stiff peaks form.
• Set aside.
• Beat cream cheese spread and 3/4 cup (175 mL) sugar (or 6 Tbsp.
• (90 mL) sugar for trial recipe) in mixer fitted with paddle attachment until blended.
• Gradually beat in yogurt.
• Blend in extract.
• Fold in 1/3 of the egg white mixture just until blended, then fold in remaining egg white mixture.
• (Do not overmix.)
• Spoon into pastry bag fitted with plain tip.
• Use to portion 3 Tbsp.
• (45 mL) cream cheese mixture over crumbs in each glass.
• Refrigerate 1 hour or until ready to serve.
• Garnish each shooter with 1/4 tsp.
• (1 mL) each grated chocolate and crushed candy just before serving.