Who doesn't like cheesecake? These individual
cheesecakes are even better because they are lower in fat and
calories!
Fruit-Topped Mini-Cheesecakes
- 8 gingersnap cookies
12-ounces light Neufchatel or light cream cheese, softened,
cut up
2 extra-large egg whites or 1/4 cup Egg Exchange
1/3 cup granulated sugar
- 1 teaspoon vanilla or rum extract
Fruit toppings: Fresh fruit slices (peaches, bananas, grape halves,
berries), cherry, apricot or berry preserves or
orange marmalade
- Preheat oven to 325°F (160°C). Line
8-cup muffin pan with paper baking cups.
- Place one cookie in the bottom of each
cup.
- In a blender or food processor bowl (or
electric mixer), place cheese, egg whites, sugar and extract.
Cover and blend until mixture is smooth. Spoon into muffin pan
(cups will be nearly full).
- Bake 22 to 25 minutes or until set.
- Remove from oven to cooling rack. Cool,
then cover and refrigerate.
- To serve, top with desired toppings.
- Create a cheesecake rainbow by topping
each cake with a different fruit topping.
Makes 8 servings.
Note: Recipe can be halved to make 4, doubled
to make 16 or tripled to make 24.
Nutritional Analysis:
Fort cheesecake: Fat 11 grams; Calories 180; Saturated 6 grams;
Protein 6 grams; Unsaturated 5 grams; Carbohydrates 16 grams;
Cholesterol 35 mg.
Recipe provided courtesy of Chino Valley Ranchers.
