| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheesecakes, Chocolate, Mint |
24 |
Servings |
INGREDIENTS
| 3/4 |
c |
Light cream cheese |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Cottage cheese, 1% fat |
| 2 |
tb |
All-purpose flour |
| 3 |
tb |
Unsweetened cocoa powder |
| 3 |
tb |
Creme de menthe |
| 1/2 |
ts |
Vanilla extract |
| 1/8 |
ts |
Salt |
| 1 |
|
Egg |
| 2 |
|
Chocolate-covered mint |
|
|
Wafers |
INSTRUCTIONS
Preheat oven to 300 degrees; line two mini muffin pans with paper liners.
Place cream cheese, sugar, cottage cheese, flour, cocoa, creme de menthe,
vanilla extract, salt and egg in a blender; cover and process until smooth.
Spoon batter evenly into prepared pans. Bake for 18 minutes. Cool in pans
on wire racks. Cover and chill for at least 2 hours. Pull a vegetable
peeler down the sides of the candies, making tiny shavings. Top cheesecakes
with shavings. (per cheesecake: 49 calories, 1.7g fat, 31% calories from
fat)
Recipe By : Cooking Light, Guilt-Free Desserts
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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