MINI CHEESECAKES

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MINI CHEESECAKES

Treat yourself to a decadent mini dessert recipe with these portion controlled cheesecakes. At just 2 Points and less than 100 calories each, these mini cheesecakes are the perfect way to satisfy your dessert craving without the guilt.

INGREDIENTS

12 Reduced Fat Vanilla Wafers

1 8oz package light cream cheese, at room temp

3/4 cup vanilla non-fat Greek yogurt

1/4 cup sugar

1/2 cup liquid egg substitute

1 tbsp vanilla extract

INSTRUCTIONS

Preheat oven to 350 degrees.

Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.

In a medium mixing bowl beat cream cheese until fluffy. Add egg substitute, yogurt, and sugar. Beat until smooth and thoroughly combined.

Fill each baking cup 2/3 full with cream cheese mixture.

Bake in oven for 20 minutes. You may have to adjust the time a bit if they still come out too soft or runny. It will depend on the oven.

Cool on a rack for about 15 minutes until mini cheesecakes reach room temperature, then chill in refrigerator for at least an hour.

Right before serving, top with fresh fruit of your choice.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 12

Culinary tradition: USA (Traditional)

Entire recipe makes 12 servings

Serving size is 1 mini cheesecake

Each serving = 2 Points

PER SERVING: 90 calories; 3g fat; 9g carbohydrates; 5g protein; 0g fiber

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PIN THIS RECIPE to any of your relevant boards if you want to make it later...