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Mini Cheesecakes




Source of Recipe


BH&G


Recipe Introduction


servings 10
points 3


List of Ingredients




Nonstick cooking spray
1/3 cup crushed vanilla wafers (about 8 wafers)
1 1/2 8-oz tubs fat-free cream cheese, softened (12 oz total)
1/2 cup sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla
1/4 cup refrigerated or frozen egg product, thawed

3/4 cup fresh fruit (such as halved grapes, cut-up pineapple, cut-up peeled kiwifruit or papaya, red raspberries, blueberries, sliced strawberries, sliced plums, and/or orange and grapefruit sections)

Recipe



Coat ten 2 1/2-inch muffin cups with cooking spray. Sprinkle the bottom and side of each cup with a rounded teaspoon of the crushed vanilla wafers. Set aside.

In a medium bowl, beat the cream cheese with an electric mixer on medium speed until smooth. Add sugar, flour, and vanilla. Beat on medium speed until smooth. Add egg product; beat on low speed just until combined. Divide evenly among the prepared muffin cups.

Bake in a 325 degree oven for 18 to 20 minutes or until set. Cool in muffin cups on a wire rack for 5 minutes. Cover and refrigerate for 4 to 24 hours.

Remove the cheesecakes from muffin cups. Just before serving, top the cheesecakes with fresh fruit.

One serving equals: 124 Calories; 4g Total Fat; 1 g sat. fat, (29% calories from fat); 6g Protein; 16g Carbohydrate; 5 mg Cholesterol; 25 mg Sodium; 0 g Fiber