35 Ritz Cracker
4 tablespoons of Milk
4 oz Cream Cheese
1 Egg White
2 tablespoons Sugar
6 tablespoon Cool Whip
15-20 Blueberries
1 cup Cool Whip, thawed
4 tablespoons Blueberry Jam

1.Preheat the oven to 325 degrees F.
2.Crush crackers finely. Heat cream cheese in a microwave for 30-40 seconds until creamy.
3.In a bowl, combine crackers, egg white, 4 tablespoons of milk, 2 tablespoons of sugar and cream cheese. Mix well and divide the mixture into 6. With fingers, press cracker crust firmly on each bottom of lightly greased muffin baking cup. Bake for 12-15 minutes.
4.In the mean time, combine cool whip and blueberry jam in a bowl. Mix well. Put it in a plastic pastry bag.
5.When the crust is done, let cool. Then put 3 blueberries in the center of the each crust, put cool whip to cover blueberries and decorate with blueberry cream. Place blueberry on top. Chill in the refrigerator until served.

Cream cheese crust and blueberry jam cream covering whipped cream and blueberries as you see the photo. The crust is made of crackers, cream cheese and egg white. NO BUTTER and NO FLOUR.