Mini Cream and Ricotta Cheesecakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
12 low-fat Nilla wafers8 oz fat free cream cheese1 cup fat free ricotta cheese2 tsp liquid saccharin1/2 tsp vanilla1/3 cup All Whites Liquid Egg Whites
Preheat oven to 350 degrees
Line muffin tins with 12 foil cupcake papers; place a vanilla wafer in each, flat side up.
In a mixing bowl, cream both cheeses until smooth. Add sweetener, vanilla and egg whites. Beat until smooth.
Pour mixture into muffin tines. Bake 2 minutes or until centersare almost set. Cool
Refrigerate 2 hours or overnight.
Makes 12.
Number of Servings: 12
Recipe submitted by SparkPeople user TLTAPPAN.
Line muffin tins with 12 foil cupcake papers; place a vanilla wafer in each, flat side up.
In a mixing bowl, cream both cheeses until smooth. Add sweetener, vanilla and egg whites. Beat until smooth.
Pour mixture into muffin tines. Bake 2 minutes or until centersare almost set. Cool
Refrigerate 2 hours or overnight.
Makes 12.
Number of Servings: 12
Recipe submitted by SparkPeople user TLTAPPAN.
Nutritional Info Amount Per Serving
- Calories: 47.4
- Total Fat: 0.3 g
- Cholesterol: 8.3 mg
- Sodium: 187.0 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 0.0 g
- Protein: 6.1 g
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