Coconut Cheesecake Cups

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 2

Ingredients:

vegetable cooking spray

1/4 cup graham cracker crumbs

2 teaspoons sugar

2 teaspoons reduced-calorie margarine, melted

1/4 cup frozen egg substitute, thawed

3 1/2 tablespoons light process cream cheese product, softened

1 tablespoon sifted powdered sugar

1 teaspoon all-purpose flour

1/4 teaspoon coconut extract

1 (6-ounce) carton vanilla nonfat yogurt

1 tablespoon plus 1 teaspoon flaked coconut, toasted and divided

Directions:

1. Coat 2 (6-ounce) custard cups with cooking spray. Combine graham cracker crumbs, 2 teaspoons sugar, and margarine; press evenly onto bottoms and 1 inch up sides of cups.
2. Beat egg substitute and next 5 ingredients at medium speed of an electric mixer until fluffy. Stir 1 tablespoon coconut into cheese mixture. Spoon cheese mixture evenly into prepared cups; sprinkle with remaining 1 teaspoon coconut. Bake at 325° for 30 to 35 minutes or until almost set. Turn off oven, and leave cheesecakes in oven 2 minutes. Partially open oven door; leave cheesecakes in oven 1 hour. Remove from oven; let cool to room temperature on a wire rack. Cover and chill 2 hours or until set.

By RecipeOfHealth.com