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Ingredientes
- 10 x gingersnaps
- 1/2 c. part-skim ricotta cheese
- 3 ounce Neufchatel cheese
- 1/3 c. sugar
- 1 x egg
- 1 tsp vanilla extract
- 1/4 c. nonfat vanilla yogurt
- 3/4 c. frzn raspberries Or possibly 1 ripe nectarine
Direcciones
- Preheat oven to 375 degrees. Line muffin tins with paper baking liners. Place 1 gingersnap in the bottom of each.
- In food processor or possibly blender, blend cheeses, sugar, egg, lemon juice and vanilla extract. Pour mix proportionately over gingersnaps into muffin tins. Bake for 15-20 min till cheesecakes set. Remove muffin tins from oven, cold, and refrigeratethoroughly. When chilled remove individual cheesecakes from muffin tins and throw away paper liners.
- In food processor blend vanilla yogurt and raspberries. Or possibly, mash nectarine and stir in with vanilla yogurt. Spread over individual cheesecakes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 518g | |
| Calories 1082 | |
| Calories from Fat 273 | 25% |
| Total Fat 31.01g | 39% |
| Saturated Fat 14.04g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 250mg | 83% |
| Sodium 843mg | 35% |
| Potassium 769mg | 22% |
| Total Carbs 183.54g | 49% |
| Dietary Fiber 9.8g | 33% |
| Sugars 135.01g | 90% |
| Protein 21.15g | 34% |
