Ingredients

1 19.5-ounce fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
4 eggs
1 cup semisweet chocolate chips (6 ounces)
2 8-ounce packages cream cheese, softened
1/2 cup sugar
1 6-ounce container thick & creamy vanilla low-fat yogurt
1 21-ounce cherry pie filling
1 aerosol can whipped cream topping
1 large sprig fresh mint, if desired

Directions

Heat oven to 350 degrees. Place paper baking cup in each of 24 large muffin cups (2 3/4 inches in diameter and 1 1/4 inches deep). Make brownie mix as directed on box using oil, water and 2 of the eggs. Divide batter evenly among muffin cups (about 2 tablespoons per cup). Bake 15 minutes.

Meanwhile in small bowl, microwave chocolate chips on high 1 minute. Stir and microwave in 15-second increments, stirring after each, until chips are melted and smooth. Set aside. In large bowl, beat cream cheese with electric mixer until smooth. Beat in sugar, remaining 2 eggs and the yogurt until blended. Add melted chocolate; beat until well-blended.

Divide chocolate mixture evenly over warm brownie layer in cups (about 3 tablespoons per cup), filling each to top of cup. Cups will be full.

Bake 22-26 minutes longer or until set. Cool in pans 30 minutes. Carefully remove dessert cups from pan; place on serving platter (filling will be soft). Refrigerate at least 1 hour before serving.

To serve, removed paper; top each dessert cup with 1 tablespoon pie filling and 1 tablespoon whipped cream topping. Makes 30 dessert cups.

Nutrition per cup: 330 calories, 160 calories from fat, 18 grams total fat, 65 mg cholesterol, 15 mg sodium, 36 grams carbohydrate, 2 grams fiber, 29 grams sugar, 4 grams protein.