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Mini Cheesecakes

Categories:
cheesecakes

12 reduced-fat vanilla wafers
24 ounces fat-free cream cheese; softened
3/4 cups granulated sugar
1 teaspoon vanilla
3 eggs
1 cup assorted cut up fruit
--or reduced-calorie cherry pie fil

1. Preheat oven to 325F. On bottom of each of 12 paper-lined muffin cups, place vanilla wafers, flat side down.

2. With electric mixer on medium speed, beat cream cheese, sugar and vanilla until well blended. Add eggs; mix just until blended. Do not overbeat after adding eggs. Pour batter over wafers, filling each cup.

3. Bake for 30 minutes. Cool before removing from pan.

4. Refrigerate several hours or overnight. Top with fruit just before serving.

Variation: For lemon cheesecakes, stir 1 tablespoon fresh lemon juice and 3/4 teaspoon grated lemon peel into batter before adding eggs.

Makes 12 servings. Preparation time: About 10 minutes. Cooking time: About 30 minutes. Chilling time: About 3 hours, or overnight.

Per serving: About 130 cal, 4 g pro, 30 g car, 4 g fat, 26% cal from fat, 15 mg cholesterol, 138 mg sod, 0 g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Low-Fat Meals, Woman's Day, 4/96

Yield: 12 servings

Preparation Time: 0:00




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