Post by NewMeNow2010 on Jan 7, 2012 15:36:42 GMT -5
LF, Sugar Free Mini Cheesecakes - Heather
Ingredients:
2 low-fat cream cheese packages
About 3/4 cup of Truvia
1/2 cup Eggbeaters
Splash of lemon juice
About 2 TBSP of Splenda brown sugar
About 1 tsp of Vanilla extract (I used my Vanilla Nut Butter extract)- I fill the cap on the extract full and dump it in!
Let your cream cheese soften, if you forget to leave the packages out you can put them in a bowl and nuke'em for 25 seconds to soften. Preheat oven to 350 degrees. Combine cream cheese and eggbeaters in a mixing bowl, blend until combined/smooth. Add Truvia, Splenda brown sugar, splash of lemon juice and your extract of choice in, continue blending until completely smooth but not runny. If you have a Kitchenaid mixer like I do, I put it on setting 4 each time I blend it. Take a cupcake holder pan and spray non-stick cooking spray in each cup then line with cupcake tin holders. Take your mixture and pour some into each cupcake tin, I used a ladel that you'd usually use for soup, it had a nice pouring spout at the end. Fill about 3/4 full in each cup. Bake for 20-30 minutes, I pulled mine out at 24 min and let them rest inside the hot baking cupcake pan to finish the cooking process. Turned out perfect! Remember, each oven is a little different, mine usually takes longer to cook things. You want the outside to be firm and the inside to move just a little if you shake it. Should make about 12 mini cheesecakes.
In two seperate containers..I filled one with fresh raspberries that I sprinkled with Truvia and in the other I put fresh blueberries that I sprinkled with Truvia. People can top their mini crustless cheesecakes with them!
Also, I am sure you could add a crust if you want. We usually use low-fat Nilla waffers when I used to make the full fat version for holidays but since my stomach can't handle that kind of stuff, I made them crustless.
Ingredients:
2 low-fat cream cheese packages
About 3/4 cup of Truvia
1/2 cup Eggbeaters
Splash of lemon juice
About 2 TBSP of Splenda brown sugar
About 1 tsp of Vanilla extract (I used my Vanilla Nut Butter extract)- I fill the cap on the extract full and dump it in!
Let your cream cheese soften, if you forget to leave the packages out you can put them in a bowl and nuke'em for 25 seconds to soften. Preheat oven to 350 degrees. Combine cream cheese and eggbeaters in a mixing bowl, blend until combined/smooth. Add Truvia, Splenda brown sugar, splash of lemon juice and your extract of choice in, continue blending until completely smooth but not runny. If you have a Kitchenaid mixer like I do, I put it on setting 4 each time I blend it. Take a cupcake holder pan and spray non-stick cooking spray in each cup then line with cupcake tin holders. Take your mixture and pour some into each cupcake tin, I used a ladel that you'd usually use for soup, it had a nice pouring spout at the end. Fill about 3/4 full in each cup. Bake for 20-30 minutes, I pulled mine out at 24 min and let them rest inside the hot baking cupcake pan to finish the cooking process. Turned out perfect! Remember, each oven is a little different, mine usually takes longer to cook things. You want the outside to be firm and the inside to move just a little if you shake it. Should make about 12 mini cheesecakes.
In two seperate containers..I filled one with fresh raspberries that I sprinkled with Truvia and in the other I put fresh blueberries that I sprinkled with Truvia. People can top their mini crustless cheesecakes with them!
Also, I am sure you could add a crust if you want. We usually use low-fat Nilla waffers when I used to make the full fat version for holidays but since my stomach can't handle that kind of stuff, I made them crustless.