Individual Low Fat Berry Cheesecakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
For the Crust: 1/4 cup almond flour1 tbsp melted butter1.5 tbsp splendaFor the Cheesecake:8 oz room temperature reduced fat cream cheese (I use 6 oz reduced fat, and 2 oz fat free to shave off a few extra calories, fat, and carbs, and increase the protein)1/2 cup splenda1 tsp vanilla extract1 egg, room temperature3 egg whites, room temperature1/2 cup fat free sour creamFor the top:1 TB of your favorite fruit preserve, warmed
Preheat oven to 350F.
Line 6 slots in cupcake tin.
Combine crust ingredients and divide evenly amongst the 6 liners. Press into bottom.
Combine cheesecake ingredients one at a time, mixing thoroughly after each addition. Divide batter amongst the 6 liners.
Set cupcake tin into a larger pan, and fill about 1/3 with warm water. Bake in water bath about 25 minutes, until batter is set but still jiggly. Be careful not to overbake.
Place cake on wire rack until room temperature, then refrigerate at least 3 hours or overnight.
Top with warmed fruit preserve just before serving,
Makes 6 individually sized servings!
Number of Servings: 6
Recipe submitted by SparkPeople user RUBYSMAMA.
Line 6 slots in cupcake tin.
Combine crust ingredients and divide evenly amongst the 6 liners. Press into bottom.
Combine cheesecake ingredients one at a time, mixing thoroughly after each addition. Divide batter amongst the 6 liners.
Set cupcake tin into a larger pan, and fill about 1/3 with warm water. Bake in water bath about 25 minutes, until batter is set but still jiggly. Be careful not to overbake.
Place cake on wire rack until room temperature, then refrigerate at least 3 hours or overnight.
Top with warmed fruit preserve just before serving,
Makes 6 individually sized servings!
Number of Servings: 6
Recipe submitted by SparkPeople user RUBYSMAMA.
Nutritional Info Amount Per Serving
- Calories: 219.4
- Total Fat: 11.8 g
- Cholesterol: 65.6 mg
- Sodium: 216.9 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 0.7 g
- Protein: 10.8 g
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