Mini Berry Cheesecakes Recipe

admin — Fri, 12 Mar 2010 08:05:09 +0000

“It’s a healthy dessert which is low in calories yet it so creamy!”

INGREDIENTS

Nonstick spray coating
1/3 cup crushed vanilla wafers (8 wafers)
1-1/2 8-ounce tubs fat-free cream cheese, softened (12 ounces total)
1/2 cup sugar
1 tbsp. all-purpose flour
1 tsp. vanilla
1/4 cup frozen egg product, thawed
3/4 cup red raspberries; blueberries and/or sliced strawberries

DIRECTIONS

Lightly coat 10 muffin cups with nonstick coating.
Sprinkle bottom and sides of each cup with about 1 teaspoon of the crushed vanilla wafers. Set pan aside.
In a medium mixing bowl beat 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 and beat on low speed just until combined.
Divide evenly among the muffin cups.
Bake in a 325 degree F oven for 18 to 20 minutes or until set.
Cool in pan on a wire rack for 5 minutes.
Cover and chill for 4 to 24 hours.
Remove cheesecakes from the muffin cups.
Just before serving, top cheesecakes with fresh fruit.

Swirled Chocolate Cheesecake Recipe

admin — Fri, 12 Mar 2010 08:04:01 +0000

“It’s a dessert which is quite time-consuming to prepare yet it’s all worth it! Try this and surely you will agree with me!”

INGREDIENTS

Yogurt Cheese (recipe below)
2 tbsp. graham cracker crumbs
1 – 8 oz. pkg. Neufchatel cheese
1 – 1/2 teaspoons vanilla extract
3/4 cup sugar
1 tbsp. cornstarch
1 container (8 oz.) egg substitute
1/4 cup cocoa
1/4 tsp. almond extract

DIRECTIONS

Prepare the Yogurt Cheese the night before.

Heat the oven to 325°F.

Spray bottom of 8 or 9 inch spring form pan with vegetable cooking spray.

Sprinkle graham cracker crumbs on bottom of pan.

In large mixer bowl, beat Yogurt Cheese, Neufchatel cheese and vanilla on medium speed of electric mixer until smooth.

Add sugar and cornstarch; beat just until well blended.

Gradually add egg substitute, beating on low speed until blended.

Transfer 1 1/2 cups batter to medium bowl; add cocoa.

Beat until well blended.

Stir almond extract into vanilla batter.

Alternately spoon vanilla and chocolate batters into prepared pan.

Cut through batters to marble with the use of a knife.

Bake for 35 minutes in a 8 inch pan; 40 minutes for 9 inch pan or until edge is set.

Loosen cheesecake from side of pan by using a knife.

Garnish as desired.

Cover; refrigerate leftover cheesecake.

To Yogurt Cheese:

Use one 16-ounce container plain low fat yogurt, no gelatin added.
Line plastic colander with large piece of double thick cheesecloth; place colander over deep bowl.
Spoon yogurt into prepared colander; cover with plastic wrap.
Refrigerate until liquid no longer drains from yogurt for about 24 hours.
Remove yogurt from cheesecloth and place in separate bowl; discard liquid.

Diet Recipes, Healthy Recipes, Healthy Cooking » Cheesecakes

Mini Berry Cheesecakes Recipe

Swirled Chocolate Cheesecake Recipe