Ingredients
12 low-fat vanilla wafers
3 oz. cream cheese, at room temperature
12 oz. fat-free cream cheese, at room temperature
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
cherry pie filling
Directions
1. Preheat oven to 350° F. Line muffin tins with 12 foil cupcake papers. Place a vanilla wafer in the bottom of each cupcake paper.
2. In mixing bowl, beat cream cheese and fat-free cream cheese until smooth. Add sugar and vanilla and mix well. Add eggs and beat until smooth.
3. Pour cheesecake mixture into muffin tins. Bake for 20 minutes or until centers are almost set. Cool. Refrigerate 2 hours or overnight.
4. Decorate cheesecake tops with cherry pie filling.
Makes 12 cheesecakes/servings.
Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Smartpoints 5
Calories 120.6
Total Fat 4.4 g
Saturated Fat 2.3 g
Cholesterol 40.9 mg
Sodium 211.5 mg
Potassium 71.2 mg
Total Carbohydrate 14.4 g
Dietary Fiber 0.1 g
Protein 6.0 g
12 low-fat vanilla wafers
3 oz. cream cheese, at room temperature
12 oz. fat-free cream cheese, at room temperature
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
cherry pie filling
Directions
1. Preheat oven to 350° F. Line muffin tins with 12 foil cupcake papers. Place a vanilla wafer in the bottom of each cupcake paper.
2. In mixing bowl, beat cream cheese and fat-free cream cheese until smooth. Add sugar and vanilla and mix well. Add eggs and beat until smooth.
3. Pour cheesecake mixture into muffin tins. Bake for 20 minutes or until centers are almost set. Cool. Refrigerate 2 hours or overnight.
4. Decorate cheesecake tops with cherry pie filling.
Makes 12 cheesecakes/servings.
Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Smartpoints 5
Calories 120.6
Total Fat 4.4 g
Saturated Fat 2.3 g
Cholesterol 40.9 mg
Sodium 211.5 mg
Potassium 71.2 mg
Total Carbohydrate 14.4 g
Dietary Fiber 0.1 g
Protein 6.0 g
No comments:
Post a Comment