Monday, March 8, 2010

Maple Ricotta Cheesecakes

(photo coming soon)

Oh these are to die for! Each little mini cheesecake is only 37 calories and they are even lower if you use low fat cream cheese. I got this recipe from the Biggest Loser 30 day jump-start book.

2 cups fat-free ricotta cheese
1 cup (8 oz) light cream cheese (I used regular because that's what I had in the fridge)
1/2 cup plain fat-free Greek-style yogurt
1/2 cup maple syrup
1 large whole egg
3 large egg whites
2 teaspoons pure vanilla extract
Garnish (not included in calories mentioned above):
1 1/2 cups fresh berries
2 tablespoons chopped toasted pecans
fresh mint sprigs

Preheat the oven to 325 degrees. Lightly coat 2 large (24 each) mini muffin pans with cooking spray and set aside.

Add ricotta, cream cheese, yogurt, syrup, egg, egg whites and vanilla extract to a blender or food processor. Blend or process just until smooth. Divide the batter among the the prepared pans. The batter will come to the top of the cups.

Bake for 20 minutes. Cool completely, then chill. It is normal for the cheesecakes to fall.

To serve, place 3 cakes on each plate. Sprinkle each serving with berries and nuts, and garnish with a sprig of mint.

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