Friday, March 12, 2010
As most of you have noticed I love cheesecakes so you will find a lot of them on this blog. These delicious mini-cheesecakes are gently flavored with Vanilla and Almond Extract. Garnish with fresh or canned fruit topping. Your family and/or guest will be delighted with their delicate flavor.
1 package (8 ounces) cream cheese, softened
1/3 cup sugar*
1 teaspoon Pure Vanilla Extract
1/4 teaspoon Pure Almond Extract
12 vanilla wafers or chocolate wafers**
Fresh or canned fruit
1. Preheat oven to 350°F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and extracts; beat well.
2. Line 12 muffin cups with paper baking cups. Place a wafer in bottom of each muffin cup. Evenly divide cheese mixture among cups.
3. Bake 25 to 30 minutes or until edges are lightly browned.
4. Refrigerate 4 hours to overnight. Serve topped with fresh or canned fruit.
Tip; Use fresh fruit if possible or frozen in its own juices.
If you use canned fruit use the ones canned in its own juices
or no sugar added.
Fat: 8 g
Carbohydrates: 8 g
Cholesterol: 38 mg
Sodium: 76 mg
Fiber: 0 g
Makes 12 servings.
*You can reduce the carbs more by using Splenda instead of sugar and
**using milled flax seed instead of wafers.