Mini Root Beer or Vanilla Cheesecakes
(We put blueberries on top of the root beer and raspberries on top of the vanilla.)
Calories 35 (17% from fat)
Fat .5 gram
Saturated Fat .5 gram
Trans Fat 0 gram
Chol. 2 mg.
Sodium 105 mg.
Carb. 4.3 gram
Fiber 0 gram
Sugar 1.6 gram
Sugar Alcohol 0 gram
Protein 2.3 gram
fat-free cooking spray
12 Chocolate Graham Crackers (3 Sheets), crushed
(We used Nabisco Honey Maid Chocolate Grahams.)
2 packages (8 oz. each) fat free cream cheese
2 Tbsp. fat free sweetened condensed milk
1/2 cup Splenda
4 egg whites
1 tsp vanilla or root beer extract
(For a more intense flavor add another 1/2 tsp of either extract.)
36 fresh blueberries or raspberries
36 Tbsp. Sugar Free whipped topping
(We used Cool Whip Brand.)
1. Preheat over to 350 degrees Fahrenheit. Lightly spray 3 (12 cup) miniature muffin tins with the fat free cooking spray. Sprinkle 1/2 tsp. of chocolate graham cracker crumbs into each muffin cup.
2. Pour the cream cheese, sweetened condensed milk and Splenda into a mixing bowl. Beat at high speed with an electric mixer until it's creamy. Then mix in the egg whites and vanilla or root beer extract at low speed until it's blended. This is the cheesecake mixture.
3. Spoon about 1 tablespoon of cheesecake mixture into each mini muffin tin and bake for 20 minutes. Remove from the oven and cool on wire racks for about 15 minutes. Then chill in the refrigerator. Once they're cold, about 4 hours later, put 1 tablespoon of sugar free whipped topping on each one and top with a blueberry or raspberry.
4. Store covered in the refrigerator until ready to serve.
Yield: 36 Mini Cheesecakes