Saturday, October 10, 2009

mini chocolate cheesecakes

  • 10 piece(s) chocolate wafer(s), crumbled
  • 1 1/2 cup(s) fat-free cottage cheese
  • 1/4 cup(s) unsweetened cocoa
  • 1/4 cup(s) sugar
  • 1 tsp vanilla extract
  • 3 medium egg white(s)
  • 3 tbsp cornstarch
  • 1/2 cup(s) lite whipped topping
1.. Preheat oven to 350ºF. Coat 12 muffin cups with cooking spray; divide wafer crumbs among cups.

2.. Cream cottage cheese in a food processor until fluffy, about 1 minute. Add remaining ingredients, except whipped topping, and process until smooth, about 30 seconds more. If you do not have a food processor, this can be done with an electric mixer although the final product will not be as smooth and creamy.

3.. Divide batter among muffin cups. Bake until firm, about 20 minutes; cool completely. Trace each muffin cup with a knife to loosen cheesecakes, remove from muffin cups and garnish each with 2 teaspoons of whipped topping.

Serves | 12

POINTS per serving | 1

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