These creamy cups are easier to make, lower
in fat, and neater to serve than a full-size cheesecake.
Cheesecake Treasures
- Nonstick cooking spray
3 tablespoons finely crushed vanilla wafers or graham
crackers
12 ounces reduced-fat cream cheese (Neufchatel), softened
3/4 cup granulated sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons vanilla extract
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)
- 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 325*F 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.
Makes 12 servings.
Nutritional facts per serving: calories:
157, total fat: 7g, saturated fat: 4g, cholesterol: 21mg, sodium:
136mg, carbohydrate: 19g, fiber: 1g, protein: 4g, vitamin A:
0%, vitamin C: 42%, calcium: 4%, iron: 3%
Recipe provided by
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for the best of cooking,
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decorating
and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.
