| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Lowfat |
24 |
servings |
INGREDIENTS
| 6 |
oz |
Light cream cheese; 3/4 of 8oz brick |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Lowfat cottage cheese |
| 2 |
tb |
All-purpose flour |
| 3 |
tb |
Unsweetened cocoa |
| 2 |
tb |
Creme de menthe |
| 1 |
ts |
Vanilla extract |
| 1/8 |
ts |
Salt |
| 1/4 |
c |
Egg Beaters® 99% egg substitute |
| 1 |
tb |
Semisweet chocolate chips; mini chips |
INSTRUCTIONS
Directions: Place all ingredients in blender except mini-chips. Cover
and process until smooth.
Spoon batter evenly into 24 paper-lined miniature muffin pans.
Top each with 4 to 5 mini-chips.
Bake at 300*F for 18 minutes.
Let cool in pans on a wire rack. Cover and chill at least 2 hours.
NOTES : Original Source: Cooking Light YEAR: 1990 ISSUE: Jul/Aug
PAGE: 66
Original recipe called for one egg, but I've had good luck with FF egg
substitute. When I tried this recipe with FF cottage cheese, the
texture became unpleasantly grainy. I haven't tried substituting FF
brick cream cheese yet.
For some reason I had much better results using a blender than using
my ancient food processor.
50 calories, 1.5g fat (29%CFF), 0.1g fiber
Weight Watcher Points:1
Recipe by: Cooking Light -- modified by Jane Paquet
Posted to EAT-LF Digest by "Jane Paquet" <janestarr@home.com> on Jan
30, 1999, converted by MM_Buster v2.0l.
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