Mini French Cheesecakes

Mini French Cheesecakes with Berries

 
 
YIELD: 12 mini cheesecakes
CARB GRAMS PER SERVING: 6
 
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Mini French Cheesecakes with Berries
 

Nutrition Facts Per Serving:

  • cal.(kcal): 162
  • Fat, total(g): 12
  • chol.(mg): 89
  • sat. fat(g): 7
  • carb.(g): 6
  • Monosaturated fat(g): 3
  • Polyunsaturated fat(g): 1
  • fiber(g): 1
  • sugar(g): 3
  • pro.(g): 6
  • vit. A(IU): 437
  • vit. C(mg): 2
  • Thiamin(mg): 0
  • Riboflavin(mg): 0
  • Niacin(mg): 0
  • Pyridoxine (Vit. B6)(mg): 0
  • Folate(µg): 16
  • Cobalamin (Vit. B12)(µg): 0
  • sodium(mg): 201
  • Potassium(mg): 139
  • calcium(mg): 91
  • iron(mg): 0

    Diabetic Exchanges

  • Other Carb(d.e): 1
  • High-Fat Meat(d.e): 1
  • Fat(d.e): 1
  • 2 8 ounce package reduced-fat cream cheese (Neufchatel), softened
  • 2/3 cup Splenda® Granular sugar substitute
  • 3 eggs
  • 1 1/2 cups light sour cream
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla
  • 3/4 cup fresh raspberries, blackberries, and/or blueberries
  • 2 tablespoons coarsely crushed pretzels
  • 1 tablespoon powdered sugar (optional)

1. Preheat oven to 325 degrees F. Line twelve 2-1/2-inch muffin cups with paper bake cups; set aside.

2. In a large bowl beat cream cheese with an electric mixer on medium speed until softened. Add sugar substitute, beating until light and fluffy. Add eggs, sour cream, almond extract, vanilla, and 1/8 teaspoon salt, beating until smooth. Spoon batter into prepared muffin cups, filling each almost full (about 1/3 cup batter per cup).

3. Bake about 25 minutes or until set (tops will appear crackled). Cool in muffin cups on a wire rack for 10 minutes (centers will sink as they cool). Remove from muffin cups; cool on wire rack for 30 minutes. Transfer to a serving tray. Cover loosely; chill in the refrigerator for 1 to 24 hours.

4. To serve, top mini cheesecakes with fresh berries; sprinkle with crushed pretzels. If desired, sprinkle powdered sugar over the mini cheesecakes