Five Foot Foodie

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Strawberry Cheesecake Minis

February14

cheesecake2

  • 2 packages (8 ounces each) reduced-fat cream cheese
  • Sugar substitute equivalent to 1/2 cup sugar (I used Splenda)
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 egg, lightly beaten
  • 1/4 cup egg substitute
  • 12 reduced-fat vanilla wafers
  • 1 can (12 ounces) strawberry cake and pastry filling

In a small bowl, beat cream cheese until smooth. Gradually beat in sugar substitute and sugar. Beat in vanilla. Add egg and egg substitute; beat until blended.

Place each vanilla wafer flat side down in a foil-lined muffin cup. Fill with cream cheese mixture. Bake at 350° for 15-20 minutes or until puffed and set. Cool on a wire rack for 1 hour (centers will sink slightly).

Spoon pastry filling into the center of each cheesecake. Store in the refrigerator. Yield: 1 dozen.

Nutritional Analysis: 1 cheesecake equals 217 calories, 9 g fat (5 g saturated fat), 44 mg cholesterol, 209 mg sodium, 29 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 2 fat.

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