Mini Cheesecake Renovation
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 160.4
- Total Fat: 6.9 g
- Cholesterol: 45.1 mg
- Sodium: 157.4 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 0.8 g
- Protein: 4.8 g
View full nutritional breakdown of Mini Cheesecake Renovation calories by ingredient
Introduction
Individual low-fat mini cheesecakes topped with light blueberry sauce. Individual low-fat mini cheesecakes topped with light blueberry sauce.Number of Servings: 12
Ingredients
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9 Peek Frean Lifestyle Selections Cranberry Citrus cookies, crushed (or other low fat digestive-style cookies)
1 package (250 g) low fat cream cheese, softened
1/2 cup fat free cottage cheese
1/2 cup sugar
1 tsp vanilla extract
2 large eggs
1 cup blueberries (fresh or frozen)
2 Tbsp sugar
2 tsp corn starch
3 Tbsp orange juice
2 Tbsp water
Directions
Preheat oven to 350° F. Line muffin tins with 12 cupcake papers. Spoon crushed cookies into liners - about two heaping teaspoons each.
In mixing bowl, beat cream cheese and fat-free cottage cheese until smooth. Add sugar and vanilla and mix well. Add eggs and beat until smooth.
Spoon cheesecake mixture into muffin tins - about 2 tablespoonfuls each. Bake for 20 minutes or until centers are almost set. Cool. Refrigerate 2 hours or overnight.
Blueberry Sauce:
Add blueberries, sugar, corn starch, orange juice and water to a small saucepan. Mix well and cook for 5-10 minutes over medium heat until sauce thickens and becomes a purplish color. Allow sauce to cool before topping cheesecakes.
Cheesecakes can be frozen and stored - just thaw overnight in the fridge and add sauce before serving.
Serving Size: makes 12 mini cheesecakes
Number of Servings: 12
Recipe submitted by SparkPeople user AMYMURRAYADAMS.
In mixing bowl, beat cream cheese and fat-free cottage cheese until smooth. Add sugar and vanilla and mix well. Add eggs and beat until smooth.
Spoon cheesecake mixture into muffin tins - about 2 tablespoonfuls each. Bake for 20 minutes or until centers are almost set. Cool. Refrigerate 2 hours or overnight.
Blueberry Sauce:
Add blueberries, sugar, corn starch, orange juice and water to a small saucepan. Mix well and cook for 5-10 minutes over medium heat until sauce thickens and becomes a purplish color. Allow sauce to cool before topping cheesecakes.
Cheesecakes can be frozen and stored - just thaw overnight in the fridge and add sauce before serving.
Serving Size: makes 12 mini cheesecakes
Number of Servings: 12
Recipe submitted by SparkPeople user AMYMURRAYADAMS.
Member Ratings For This Recipe
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4CONNIESHEALTH
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DAN1964
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MUSICNUT
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CD3494791
