Chill: 4 to 24 hrs
* Nonstick spray coating
* 1/3 cup crushed vanilla wafers (8 wafers)
* 1-1/2 8-ounce tubs
fat-free cream cheese, softened (12 ounces total)
* 1/2 cup sugar
* 1 tablespoon all-purpose flour
* 1 teaspoon vanilla
* 1/4 cup frozen egg product, thawed
* 3/4 cup red raspberries; blueberries and/or sliced strawberries
Lightly coat 10 muffin cups with nonstick coating.
Sprinkle bottom and sides of each cup with about 1 teaspoon of the crushed
vanilla wafers. Set pan aside.
In a medium mixing bowl beat cream cheese with an
electric mixer on medium speed until smooth. Add sugar, flour, and vanilla.
Beat on medium speed until smooth. Add egg product and beat on low speed just
until combined. Divide evenly among the muffin cups.
Bake in a 325 degree F oven for 18 to 20 minutes or until
set. Cool in pan on a wire
rack for 5 minutes. Cover and chill for 4 to 24 hours. Remove cheesecakes
from the muffin cups. Just before serving, top cheesecakes with fresh fruit.
Per Serving: 101 Calories; 2g Fat (14.1% calories from
fat); 1g Saturated Fat; 6g Protein; 16g Carbohydrate; 1g Dietary
Fiber; 4mg Cholesterol; 206mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean
Meat; 0 Fruit; 0 Fat; 1 Other Carbohydrates
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