Mini Chocolate Crusted Cheesecakes - 4g Carbs, 0g Fiber, 1g Sugar
From: Splenda
Servings Per Recipe: 36
Serving Size: 1 miniature cheesecake
3/4 cup chocolate wafer crumbs
1 (8 oz) package fat-free cream cheese, softened
1 (8 oz) package reduced-fat cream cheese, softened
1/2 cup Splenda No Calorie Sweetener, Granulated
3 large eggs, separated
1 tsp vanilla extract
1 (6 oz) container Optional Garnish: fresh raspberries
--> Topping
1/2 cup fat-free sour cream
1 Tbsp Splenda No Calorie Sweetener, Granulated
1/2 tsp vanilla extract
Preheat oven to 350 degrees F. Lightly spray 3 (12-cup)
miniature muffin tins with vegetable cooking spray.
Sprinkle each muffin cup with 1 teaspoon chocolate wafer
crumbs. Turn pans upside down, and discard excess. Set aside.
Beat cream cheese at high speed with an electric mixer until
creamy; gradually add 1/2 cup Splenda Granulated Sweetener,
and beat until at medium speed with an electric mixer about
2 minutes or until light and fluffy. Add egg yolks and vanilla;
beat at low speed just until blended.
Beat egg whites until stiff peaks form. Gently fold
into cream cheese mixture; spoon into prepared pans.
Bake 15 minutes; spoon about 1/2 teaspoon topping on
each cheesecake. Bake 5 additional minutes. Remove to
wire racks to cool. Chill thoroughly before removing
from pan. Garnish, if desired.
Topping directions:
COMBINE sour cream, 1 tablespoons Splenda Granulated Sweetener,
and vanilla extract.
Servings Per Recipe: 36
Serving Size: 1 miniature cheesecake
Nutrition per Serving:
45 Calories, 30 Calories from Fat, 2g Fat, 1g Saturated Fat,
20mg Cholesterol, 75mg Sodium, 3g Protein, 4g Carbs, 0g Dietary
Fiber, 1g Sugars
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