Berry Peachy Cheesecake Cups
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
8 ounces low-fat cream cheese (Neufchatel)8 ounces low-fat sour cream2/3 cup *granulated Splendajuice of one lemon1 pint blueberries1 pint raspberries1 cup diced canned peachespaper muffin cups*if you use regular Splenda in packets, the measurements will be different, as this is much more concentrated
Bring cream cheese to room temperature, or soften in microwave. Cream together cream cheese, sour cream, Splenda, and lemon juice until smooth and creamy. By hand, gently fold in fruit. Place in paper muffin cups in muffin tin, and freeze or refrigerate for 6-8 hours.
Number of Servings: 12
Recipe submitted by SparkPeople user JENNIFER994.
Number of Servings: 12
Recipe submitted by SparkPeople user JENNIFER994.
Nutritional Info Amount Per Serving
- Calories: 108.4
- Total Fat: 7.0 g
- Cholesterol: 22.2 mg
- Sodium: 86.5 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 1.6 g
- Protein: 2.8 g