People who are weight or health conscious often avoid cheesecake because it’s high in calories and saturated fat. But the low-fat cheese and lighter crust of this version let you indulge without the worry and still enjoy that luscious cheesecake flavor.
RECIPE
Mini Berry Cheesecakes
Makes 24 Cheesecakes
Cheesecakes:
24 square won ton wrappers
One 8-ounce package 1/3-less-fat cream cheese
1 large egg
1/3 cup granulated sugar
2 tablespoons 0%-fat vanilla Greek yogurt
1 tablespoon all-purpose flour
1/2 teaspoon almond or vanilla extract
Optional Toppers:
Sliced strawberries, blueberries, raspberries
Shredded coconut (sweetened or unsweetened), lightly toasted
Sliced almonds, lightly toasted
Pure maple syrup
Tiny mint leaves
1. Preheat the oven to 350°F. Spray 24 mini muffin cups with nonstick cooking spray and set aside. Press a won ton wrapper into each muffin cup, letting it extend over the sides. In a medium bowl whisk together the cream cheese, egg, sugar, yogurt, flour, and almond extract until smooth and creamy.
2. Carefully spoon equal amounts of the mixture into each lined cup using a small spoon.
3. Bake until the wrappers are browned and the filling is set, 16 to 18 minutes. Let cool before removing from tins.
4. Set out the optional toppers and let everyone decorate their own cheesecakes, or create a “chef’s” assortment using the different berries.
Nutrition Informat
ion per Serving (2 cheesecakes): 120 calories, 3.5 g fat (2g saturated), 190mg sodium, 17g carbohydrate, 1g fiber, 5g protein
My slimmed down cheesecakes have a third less fat and a lighter crust than traditional cheesecake.