Carolyn Bell, RDN – Registered Dietitian Nutritionist
Enjoy a delicious, light, and sweet recipe this July 4th. Shop Market Basket for healthy blueberries and strawberries, to bring color to your table. These delicious mini cheesecakes are sure to please any guest, and best of all – the calories are favorable for low carb, diet conscious eaters.
DELICIOUS MINI CHEESECAKES
1/3 cup vanilla wafers (8 wafers), crushed
12-oz. 1/3 less fat cream cheese, softened
1/3 cup Splenda or Stevia sweetener
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
¼ cup frozen egg product (thawed) or 1 egg
¼ cup chopped blueberries (for topping)
¼ cup chopped strawberries (for topping)
DIRECTIONS: Preheat oven to 325-degrees
Spray 10 muffin cups with nonstick cooking spray or use paper muffin cups. Sprinkle bottom and sides of each cup with about 1 teaspoon of the crushed vanilla wafers. Set aside.
In a medium mixing bowl beat cream cheese with mixer (or use food processor) until smooth. Add sweetener, flour, and vanilla. Mix until smooth. Add egg product (or egg) and beat on low speed just till combined. Divide evenly among muffin cups.
Bake in a 325-degree oven for 18-20 minutes or until set. Cool in pan on wire rack for 5 minutes. Cover and chill for 4-24 hours. Just before serving, top cheesecakes with fresh strawberries and blueberries.
Yield: 10 servings Per one mini cheesecake: 83 calories, 5 g carbohydrates, 5.8 g fat, 2.5 g protein