Experimental Low-Cal, Low-Fat Cheesecake Cupcakes Recipe

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Experimental Low-Cal, Low-Fat Cheesecake Cupcakes
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Ingredients:

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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 127.67 Kcal (535 kJ)
Calories from fat 30.69 Kcal
% Daily Value*
Total Fat 3.41g 5%
Cholesterol 26.82mg 9%
Sodium 443.1mg 18%
Potassium 235.72mg 5%
Total Carbs 14.8g 5%
Sugars 4.9g 20%
Dietary Fiber 1.78g 7%
Protein 10.73g 21%
Vitamin C 9.6mg 16%
Vitamin A 0.1mg 3%
Iron 2.3mg 13%
Calcium 218mg 22%
Amount Per 100 g
Calories 132.06 Kcal (553 kJ)
Calories from fat 31.75 Kcal
% Daily Value*
Total Fat 3.53g 5%
Cholesterol 27.74mg 9%
Sodium 458.33mg 18%
Potassium 243.83mg 5%
Total Carbs 15.31g 5%
Sugars 5.07g 20%
Dietary Fiber 1.84g 7%
Protein 11.1g 21%
Vitamin C 9.9mg 16%
Vitamin A 0.1mg 3%
Iron 2.4mg 13%
Calcium 225.5mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.5
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free

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