Cheesecake Tarts Recipe - Cooking Index
Cheesecake Tarts Recipe - Cooking Index
| 2 | Fat-free cream cheese - (8 oz ea) - softened | |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1 cup | 198g / 7oz | Egg substitute |
| 1 teaspoon | 5ml | Vanilla |
| 2 teaspoons | 10ml | Lemon juice |
| 12 | Vanilla wafers |
Heat the oven to 350 degrees. Whip the cream cheese for 2 minutes or until fluffy. Add the sugar, egg substitute, vanilla, and lemon juice. Mix well.
Place 12 aluminum cupcake holders in muffin tins. Place a vanilla wafer in the bottom of each holder and pour the batter over each vanilla wafer.
Bake for 20 minutes. Remove from the heat and cool. If desired, top each tart with 1 teaspoon of jam or jelly (not included in nutritional analysis).
This recipe yields 10 servings. Serving size: 1 tart.
Exchanges Per Serving: 1 1/2 Carbohydrate.
Nutrition Facts: Calories 116; Calories from Fat 6; Total Fat 1g; Saturated Fat 0g; Cholesterol 8mg; Sodium 311mg; Carbohydrate 17g; Dietary Fiber 0g; Sugars 13g; Protein 10g.
Source:
American Diabetes Association at http://www.diabetes.org
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