Saturday, March 6, 2010

Mini Lowfat Blueberry Cheesecakes


8 Cinnamon Graham Crackers
2 Tbsp good oil like Grapeseed Oil
8 oz fat free cream cheese
2 egg whites or 1/2 c. eggbeaters
1/4 c. fat free soup cream
1/3 c. sugar
1 Tbsp. vanilla extract
1/4 teasp scant - almond extract (just a drop)
Blueberrys
Muffin Tin lined with paper Muffin Liners

Preheat over to 375 degrees.
Grind in a food processor the graham crackers until completely crushed. Then add Grapeseed Oil until blended well. Place Tbsp of graham cracker mixture into each paper lined muffin cup and press down with the spoon. Combine everything else except the blueberries in the food processor until creamy smooth. Pour over crushed graham crackers. Decorate the top of each mini cheese cake with blueberries. bake at 375 degrees for 15-20 minutes. Chill before serving. Delightful and lowfat.
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