36 Reduced fat Chocolate Wafers
1/4 Cup Splenda No Calorie Sweetener Granulated
5 Tablespoons light butter, Melted
Peanut Butter Center
1/2 cup splenda no calorie sweetener granulated
3 Tablespoons reduced fat peanut butter
3 Tablespoons reduced fat ream cheese
4 ounces unsweetened chocolate
8ounces reduced fat cream cheese
1 3/4 cups splenda no calorie sweetner granulated
1/2 cup skim milk
1/2 cup egg substitute
1 teaspoon vanilla
2 ounces sugar-free chocolate, melted (optional)
Preheat oven to 350 degrees F
Make Crust, Crush cookies into fine crumbs. Blend all crust ingredients in a small bowl. Mix until well blended. Set aside.
Make Peanut Butter Center. Place all center ingredients in a small bowl. Mix until well blended. Set aside.
Make Chocolate Filling. Melt chocolate in small saucepan over low heat. Set aside. Place cream cheese and Splenda in a small mixing bowl. Beat until soft. Slowly add skim milk. Mix, using a wire wisk until smooth. Add melted chocolate. Stir well. Add egg substitute and vanilla. Mix until well blended set aside.
Assemble Cups. Place 24 mini size foil baking cups on a sheet pan. evenly divide crust between them. Firmly press press crust into bottom of cups. Place approximately 1/2 tsp of the peanut butter center in the center of each crust-lined baking cup. Spoon chocolate filling into each baking cup. Firmly tap sheet pan on counter top to remove any air bubbles.
Bake in a preheated 350 degrees F oven 10-15 minutes, or until slightly firm to the touch. Chill for approximately 2 hours before serving. Drizzle optional melted chocolate over the top for a garnish.
- Per serving
- Serving size 1 cheesecake cup
- Calories 120
- Calories from fat 70
- Fat 8g
- Cholesterol 10mg
- Sodium 95mg
- Carbohydrate 11g
- Fiber 1g
- Sugar 5g
- Protein 3g