Chocolate mint cheesecake cups
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Fat-free cream cheese -- |
| Softened | ||
| ½ | cup | Fat-free cottage cheese |
| 3 | tablespoons | Creme de menthe |
| 1 | Egg white -- whipped | |
| ½ | teaspoon | Vanilla |
| 2 | tablespoons | Unbleached flour |
| ½ | cup | Granulated sugar |
| 3 | tablespoons | Cocoa powder -- sifted |
| ¼ | teaspoon | Salt |
| Andes Candies | ||
Directions
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