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Mini
Cheesecakes
Source: Healthy Helpings / MealLeaniYumm
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Try
my mini cheesecakes - they are so versatile. They're smooth and decadent
tasting, yet low in fat. You can make them with Yogurt Cheese, which is
fat-free and provides a wonderful creamy texture, or could also use sour
cream. Enjoy!
1/4
cup no-fat sour cream (or 1/2 cup no-fat yogurt)
1 lb. (500 grams) dry cottage cheese (no-fat)
3/4 cup granulated sugar
2 eggs (or 1 egg plus 2 egg whites)
1 tbsp. lemon juice
2 tsp. cornstarch
1/2 cup reduced-sugar jam (or 1 cup
fresh berries)
1.
If using yogurt, place it in a strainer lined with a paper coffee filter.
Place over a bowl and let drain for 3 to 4 hours. You will have 1/4 cup of
Yogurt Cheese.
2.
Preheat oven to 350° F. Beat cottage cheese with sugar until smooth
and creamy, about 1 to 2 minutes. Add sour cream or Yogurt Cheese, eggs,
lemon juice and cornstarch. Mix just until blended.
3.
Line 12 muffin tins with paper baking cups. Fill 3/4 full with cheese
mixture. Place muffin pan into a larger pan. Pour hot water into the larger
pan to come halfway up the sides of the muffin pan. Bake at 350 degrees for
30 minutes, just until set. Cool to room temperature. Cover and chill for
several hours or overnight. Top each cheesecake with a spoonful of your
favorite jam. You could also use fresh blueberries, slices strawberries or
raspberries.
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