Prepare graham cracker crumbs according to package directions using sugar and margarine or butter. Press on bottom and halfway up side of 6 (10-ounce) tart pans or custard cups that have been lined with plastic wrap. Refrigerate.
Prepare cheesecake filling according to package directions using milk and almond extract. Fold in frozen yogurt and 1/2 cup strawberries. Divide and spoon mixture into prepared crusts. Freeze until firm, about 4 hours.
Blend remaining strawberries in electric blender. Remove tarts from pans or cups. Drizzle each tart with about 1 tablespoon strawberry sauce. Let stand at room temperature 10 minutes to soften. Serve garnished with mint.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
6 (8-ounce) tarts
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.