100 Calorie Cheese Cake Minis Recipe
Recipe Source: “The Perfect Portion Cookbook“ by Anson Williams, Bob Warden, and Mona Dolgov (Partners In Publishing LLC)
Nonstick cooking spray
16 ounces (two 8-ounce blocks) reduced-fat cream cheese, softened
2/3 cup sugar
1/3 cup sour cream
2 large eggs
1 tsp lemon juice
3/4 teaspoon vanilla extract
1/8 teaspoon salt
Preheat oven to 300°F, and line standard muffin tins with 18 paper or aluminum (recommended) liners. Lightly spray the insides of the liners with nonstick cooking spray.
In an electric mixer, beat the cream cheese until smooth.
Add all the remaining ingredients to the cream cheese in the mixer, and beat until fully combined.
Fill each prepared liner with cheesecake batter until about 1/2 full.
Bake for 15 to 17 minutes, or until sides of the cheesecakes are beginning to rise, but center is still soft.
Let cool on the counter for 30 minutes. Cover, and refrigerate for an additional 2 hours before removing the paper liners to serve.
Yield: 18 servings
Cook’s Note: Make a fresh raspberry sauce topping by lightly mashing 1 cup of raspberries with 1-1/2 tablespoons of honey. Topping each Cheesecake Mini with 2 rounded teaspoons of the sauce will add only 10 calories to the full dessert.
"As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again." --Leslie Newman
Log into the Krazy Kitchen Forum
"Browning meats and vegetables enriches the flavor of soups and stews. Try adding 1 teaspoon sugar to the fat, then heat, stirring often until the fat is hot. The sugar caramelizes and gives everthing a beautiful color and flavor with neglible sweetness."