Who doesn’t like cheesecake? These individualcheesecakes are even better because they are lower in fat andcalories!
Recipe: Fruit-Topped Mini-Cheesecakes
8 gingersnap cookies
12-ounces light Neufchatel or light cream cheese, softened,cut up
2 extra-large egg whites or 1/4 cup Egg Exchange
1/3 cup granulated sugar1 teaspoon vanilla or rum extract
Fruit toppings: Fresh fruit slices (peaches, bananas, grape halves,berries), cherry, apricot or berry preserves ororange marmalade
Makes 8 servings.
Note: Recipe can be halved to make 4, doubledto make 16 or tripled to make 24.
Fort cheesecake: Fat 11 grams; Calories 180; Saturated 6 grams;Protein 6 grams; Unsaturated 5 grams; Carbohydrates 16 grams;Cholesterol 35 mg.
Recipe provided courtesy of Chino ValleyRanchers.
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