Ingredients Jump to Instructions ↓

  1. 12 reduced-fat vanilla wafers

  2. 1 8-ounce tub fat-free cream cheese

  3. 1 8-ounce tub 1/3-less-fat cream cheese

  4. 1/2 cup sugar

  5. 2 tbsp cornstarch

  6. 1 egg

  7. 1 egg white

  8. 1 tsp vanilla

  9. 1 cup raspberries, plus extra for garnish

Instructions Jump to Ingredients ↑

  1. Preparation: Preheat oven to 350 degrees Line a 12-cup muffin pan with paper or foil cups. Drop one vanilla wafer into bottom of each muffin cup (if using) Place cream cheeses in a medium bowl with sugar and cornstarch. Beat on low speed with an electric mixer. Add egg and egg white and mix for 1 minute. Add vanilla extract. Mash raspberries with a fork, and push mashed fruit through a sieve into cream cheese mixture. Stir well. Fill muffins cups two-thirds full with cream cheese mixture. Bake 15-18 minutes until set around the edges and barely soft in the middle. Top each cheesecake with a raspberry if desired. Cool, then remove from pan and chill until ready to serve Per cheesecake with wafer: Calories 126, Calories from Fat 42, Total Fat 4.7g (sat 2.5g), Cholesterol 33mg, Sodium 212mg, Carbohydrate 15.8g, Fiber 0.8g, Protein 5.2g Per cheesecake (without wafer): Calories 110, Calories from Fat 37, Total Fat 4.2g (sat fat 2.4g), Cholesterol 31mg, Sodium 201mg, Carbohydrate 13.2g, Fiber 0.7g, Protein 5g


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