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Cheesecake Treasures




Source of Recipe


ws


Recipe Introduction


servings 12
points 4


List of Ingredients




Nonstick cooking spray
3 tablespoons finely crushed vanilla wafers or graham crackers
12-oz reduced-fat cream cheese, softened
3/4 cup sugar
1 tablespoon all-purpose flour
1-1/2 teaspoons vanilla
1 4-ounce carton refrigerated or frozen egg product, thawed (about 1/2 cup)
1-1/2 teaspoons finely shredded lemon peel or orange peel
3/4 to 1 cup peeled, sliced, and halved kiwifruit; quartered strawberries; whole raspberries; halved grapes; and/or orange sections
Thinly sliced mint leaves (optional)

Recipe



Spray the bottom and sides of twelve 2-1/2- or 2-3/4-inch muffin cups with nonstick cooking spray. Sprinkle with crushed wafers or crackers. Set aside.

Beat cream cheese in a medium mixing bowl with an electric mixer on medium speed until smooth. Add sugar, flour, and vanilla. Beat on medium speed until fluffy. Add egg product, beating on low speed just until combined. Do not overbeat. Stir in lemon peel or orange peel. Divide cream
cheese mixture evenly among the muffin cups.

Bake in a 325ºF oven about 20 minutes or until set. Cool
cheesecakes in pan on a wire rack about 30 minutes or until firm. Loosen the cheesecake edges from the muffin cups; carefully remove cheesecakes.

Cover and chill for at least 4 hours or up to 24 hours.

Just before serving, arrange fresh fruit on top of each cheesecake. If desired, garnish with mint leaves.


One serving equals: calories: 157 , total fat: 7g , saturated fat: 4g , cholesterol: 21mg , sodium: 136mg , carbohydrate: 19g , fiber: 1g , protein: 4g