Mini Cream and Ricotta Cheesecakes
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Mini Cream and Ricotta Cheesecakes calories by ingredient
Number of Servings: 12
Ingredients
-
12 low-fat Nilla wafers
8 oz fat free cream cheese
1 cup fat free ricotta cheese
2 tsp liquid saccharin
1/2 tsp vanilla
1/3 cup All Whites Liquid Egg Whites
Directions
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.