Chocolate Mini Cheesecakes
Source of Recipe
Sugar
List of Ingredients
Diabetic Chocolate Mini Cheesecakes
12 reduced-fat vanilla wafers
1 8-ounce package reduced-fat cream cheese (Neufchatel), softened
1/2 of an 8-ounce package fat-free cream cheese, softened
3 ounces bittersweet or semisweet chocolate, melted and cooled
*1/2 cup sugar
I would use splenda
1/4 cup fat-free milk
1 1/2 teaspoons vanilla
1 egg white, lightly beaten
1/4 cup finely chopped dried cherries or dried apricots
Chocolate curls and/or small whole or sliced strawberries (optional)
Recipe
Preheat oven to 350 degrees F.
Line twelve 2 1/2-inch muffin cups with foil or paper bake cups.
Place 1 wafer in the bottom of each muffin cup.
Set aside.
For filling, in a medium mixing bowl beat cream cheese with an electric mixer on medium speed for 30 seconds.
Beat in chocolate, sugar, milk, and vanilla until well combined.
Stir in egg white.
Stir in dried cherries.
Spoon filling into prepared cups, filling each about 3/4 full.
Bake about 20 minutes or until set.
Cool in muffin cups on a wire rack for 5 minutes. (Centers may dip slightly as they cool.)
Remove cheesecakes from pans.
Cool on a wire rack for 1 hour.
Cover and chill for 3 to 24 hours.
If you like, garnish with chocolate curls and/or strawberries before serving.
Makes 12 mini cheesecakes.
Nutrition Facts Per Serving:
Servings: 12 mini cheesecakes
Calories 156
Total Fat (g) 8
Saturated Fat (g) 5
Monounsaturated Fat (g) 2
Polyunsaturated Fat (g) 0
Cholesterol (mg) 17
Sodium (mg) 147
Carbohydrate (g) 19
Total Sugar (g) 15
Fiber (g) 1
Protein (g) 4
Diabetic Exchanges
Other Carbohydrates (d.e.) 1
Fat (d.e.) 1.
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