Experimental Low-Cal, Low-Fat Cheesecake Cupcakes |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
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A low fat/cal cheesecake cupcake. Ingredients:
2 cups all-bran cereal |
1/2 cup brown sugar substitute |
3 tablespoons light butter |
500 g fat free cream cheese |
1 cup fresh strawberries |
1 egg |
3 egg whites |
1 cup sugar substitute |
1 tablespoon lemon juice |
Directions:
1. Crush all bran in food processor add.
2. Brown sugar and butter.
3. Let it form a loose dough.
4. Put 1 teaspoon in each muffin cup and press in the bottom.
5. Put in oven at 325°F for 10 minutes to lightly brown.
6. In mixer put cream cheese, one egg, cup white sugar; mix till smooth, adding egg whites one at a time. When blended, add lemon juice until incorporated.
7. Spoon 2 tbsp of mixture into each muffin cup, on top of cooled crust, and bake at 300 for 30 minutes or until top lightly browns and a toothpick comes out clean.
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