Mini Lemon Cheesecakes With Raspberry Sauce Recipe
Servings: 6
Ingredients
- Â Â Vegetable cooking spray as needed
- 9 x gingersnaps crushed
- 1Â 1/2 pkt 33%-less-fat cream cheese - (8 ounce ea)
- 2/3 c. sugar
- 1 Tbsp. cornstarch
- 1 lrg egg
- 1/4 c. egg substitute
- 1 Tbsp. grated lemon rind
- 1 tsp vanilla extract
- Â Â Raspberry Sauce (see recipe)
Directions
- Coat 6 (4-oz) individual baking dishes with cooking spray; sprinkle proportionately with cookie crumbs.
- Beat cream cheese at medium speed with an electric mixer till smooth.
- Combine sugar and cornstarch; add in to cream cheese, beating till blended. Add in egg and egg substitute, beating till blended. Stir in rind and vanilla. Spoon mix proportionately into prepared dishes. Place in a 13- by 9-inch pan; add in boiling water to a depth of 1 inch.
- Bake at 325 degrees for 30 to 35 min or possibly till set. Remove baking dishes from pan; cold completely on wire racks. Cover and refrigerateup to 8 hrs, if you like. Serve with Raspberry Sauce.
- This recipe yields 6 servings.
- Comments: This tart dessert makes a sweet, pretty finale to your meal. It also contains respectable amounts of fiber and calcium.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 6 servings | |
| Calories 158 | |
| Calories from Fat 20 | 13% |
| Total Fat 2.24g | 3% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 99mg | 4% |
| Potassium 85mg | 2% |
| Total Carbs 31.9g | 9% |
| Dietary Fiber 0.3g | 1% |
| Sugars 24.55g | 16% |
| Protein 2.9g | 5% |
