Super Low-Fat Sour Cream Cheesecakes |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Single serving, very low-fat, low sugar, versatile, and tasty! (The fat free ingredients have trace fat.) This is my bedtime snack every night. I make them plain so I can top them with whatever I feel like later. Try topping with peanut butter or nuts, fresh or canned fruit, preserves, even maple syrup! My favorite topping lately is Sherried Berry Sauce! I store these in the fridge to eat all week, covered with tinfoil. I have also successfully frozen and thawed them. Ingredients:
32 ounces fat free cream cheese |
16 ounces fat free sour cream |
1 cup splenda granular |
3 egg whites |
2 teaspoons vanilla extract |
Directions:
1. Preheat oven to 325 degrees.
2. Cream together cream cheese and Splenda. Add egg whites and mix well. Add vanilla and sour cream, blending well.
3. Divide evenly into 8 mini pie tins. Bake for 45 minutes, or until cakes jiggle evenly across the top. Let cool to room temperature, then refrigerate.
4. Top accordingly with fruit, preserves, peanut butter, whatever!
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