Christmas Recipes
Mini Cappuccino Cheesecakes
This creamy indulgence has only 5 grams of fat per serving. (But after you've taken a bite, you'll want to eat more than one!)
Yield: 12 cheesecakes
Ingredients
- 4 chocolate wafer cookies, crushed (1/4 cup)
- 2 (8 ounce) containers fat-free soft cream cheese
- 1 (8 ounce) package reduced-fat cream cheese (Neufchatel), softened
- 2/3 cup granulated sugar
- 1/4 cup fat-free (skim) milk
- 2 tablespoons Gold Medal all-purpose flour
- 2 teaspoons vanilla extract
- 3 egg whites
- 2 tablespoons granulated sugar
- 1 tablespoon + 2 teaspoons instant espresso coffee (dry)
- 1 tablespoon granulated sugar
- 1/8 teaspoon ground cinnamon
- Baking cocoa, if desired
Instructions
- Heat oven to 300 degrees F. Spray 12 medium (2 1/2 x 1 1/4 inch) muffin cups with cooking spray.
- Sprinkle 1 teaspoon of the chocolate wafer crumbs on bottom of each muffin cup.
- Beat cream cheeses in a medium bowl, using wire whisk, until smooth.
- Beat in 2/3 cup sugar, the milk, flour, vanilla extract and egg whites until almost smooth.
- Reserve 1 1/2 cups of the batter.
- Beat 2 tablespoons sugar and the coffee into remaining batter, using a wire whisk, until blended.
- Carefully spoon about 3 tablespoons coffee batter into each muffin cup.
- Carefully spoon 2 tablespoons reserved vanilla batter over coffee batter.
- Mix 1 tablespoon sugar and the cinnamon; sprinkle over vanilla batter.
- Bake for about 18 minutes or just until set.
- Cool for 30 minutes.
- Cover and refrigerate at least 2 hours but no longer than 24 hours.
- Run small metal spatula around edge of each muffin cup; remove cheesecakes. Sprinkle with cocoa.
Notes
The pretty flower garnishes shown in the photo are edible decorations. You can find them at specialty food stores that carry cake-decorating supplies or near the cake decorations in your supermarket. Add a mint leaf to the flower garnishes for a fresh look.
For a less-intense coffee flavor, you can use dry instant coffee instead of the instant espresso.
Nutrition
Per serving: Calories 160 (Calories from Fat 45); Total Fat 5g (Saturated Fat 3g); Cholesterol 15mg; Sodium 290mg; Total Carbohydrate 20g (Dietary Fiber 0g); Protein 9g
Percent Daily Value*: Vitamin A 18 %; Vitamin C 0%; Calcium 12 %; Iron 0%
Exchanges: 1 Starch; 1 Very Lean Meat; 1 Fat
* Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from:
Betty Crocker