Chocolate mint cheesecake cups

Yield: 24 servings

Measure Ingredient
¾ cup Fat-free cream cheese --
\N \N Softened
½ cup Fat-free cottage cheese
3 tablespoons Creme de menthe
1 \N Egg white -- whipped
½ teaspoon Vanilla
2 tablespoons Unbleached flour
½ cup Granulated sugar
3 tablespoons Cocoa powder -- sifted
¼ teaspoon Salt
\N \N Andes Candies

Preheat oven at 300. Prepare 24 mini muffin pans with cooking spray and flour. In a mixing bowl, combine cream cheese, cottage cheese, cream de menthe egg white, and vanilla. In another mixing bowl, combine flour, sugar, cocoa powder, and salt. Mix wet ingredients with dry ingredients just until moistened. Spoon batter into prepared pans. Bake for 18 minutes. Pull a vegetable peeler down the sides of the candies, making tiny shavings. Top cheesecakes with shavings.

Recipe By : Cooking Light Guilt Free Desserts

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