Miniature Cheesecakes
Adapted from
Birds Eye Foods, Inc.
16 servings
| Crust: | 1 tsp lemon peel, grated | ||
| 16 pcs reduced fat vanilla wafers | 2 tsps pure vanilla extract | ||
| Filling: | 1/4 c egg whites, slightly beaten | ||
| 16 ozs fat-free cream cheese, softened | Topping | ||
| 3/4 c granulated sugar | 21 ozs strawberry pie filling, chilled | ||
| 1 tbsp bottled lemon juice |
Preheat oven to 350. Line 16 cupcake pans with liners. Place a vanilla wafer into bottom of each. Meanwhile to prepare filling, combine cream cheese, sugar, lemon juice, lemon peel, vanilla, and egg whites in a mixing bowl. Fill the muffin pan with 2/3 full with cream cheese mixture. Bake for 20 minutes. Cool. Then, top each with strawberry pie filling.
| Calories | 114 | %CFF | 2 % | |
| Total Fat | 0.3 g | Saturated Fat | 0 mg | |
| Protein | 4 g | Cholesterol | 0 g | |
| Carbohydrates | 5 g | Sodium | 184 mg | |
| Sugars | 12 g | Fiber | 7 g | |
|
1.5 WW Points | ||||
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Rated by 9 users (3.7)
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