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Cheesecake Treasures




Source of Recipe


BH&G


Recipe Introduction


"Neufchatel cheese mimics cream cheese in taste, but has a lower milk-fat content. That means these individual desserts are high in flavor and have only 8 grams of fat per serving compared to the 32 grams found in a slice of a traditional cheesecake."




List of Ingredients




Nonstick spray coating
3 Tbsp. finely crushed vanilla
wafers or graham cracker
crumbs
12 oz. reduced-fat cream
cheese (Neufchatel),
softened
3/4 cup sugar
1 Tbsp. all-purpose flour
1 1/2 tsp. vanilla
1 4-oz. carton refrigerated or frozen
egg product, thawed (about 1/2 cup)
1 1/2 tsp. finely shredded
lemon or orange peel
3/4 to 1 cup peeled and sliced
kiwifruit; halved strawberries,
halved grapes; whole
raspberries; and/or orange
sections
Mint leaves (optional)
Lime slices, halved (optional)



Recipe



Spray bottom and sides of twelve 2 1/2- or 2 3/4-inch muffin cups with nonstick spray coating. Sprinkle with crushed vanilla wafers or graham cracker crumbs. Set aside.

In a medium mixing bowl beat cream cheese with an electric mixer on medium speed till smooth. Add sugar, flour, and vanilla. Beat on medium speed till fluffy.

Add egg product to cheese mixture, beating on low speed just till combined. (Do not overbeat.) Stir in lemon peel or orange peel. Divide cheese mixture evenly among the muffin cups.
Bake in a 325 [degrees] oven about 20 minutes or till set. Cool the cheesecakes in pan on a wire rack about 30 minutes or till firm. Loosen the edges of the cheesecakes and carefully remove them from the muffin cups. Cover and chill for 4 to 24 hours.

Just before serving, arrange fresh kiwifruit, strawberries, grapes, raspberries, and/or orange sections on top of each individual cheesecake. If desired, garnish cheesecakes with fresh mint leaves and lime slices.

YIELD: 12 Servings

Nutrition facts per serving: 156 car., 8 g total fat (4 g sat. fat), 23 mg chol., 135 mg sodium, 17 g carbo., 0 g fiber, and 4 g pro. Daily Values: 15% vit. A, 6% vit. C, 2% calcium, and 2% iron.