Ingredients Jump to Instructions ↓

  1. 3/4 cup toasted wheat germ

  2. 2 packages (8 ounces each ) reduced-fat cream cheese

  3. 3/4 cup sugar

  4. 1/3 cup baking cocoa

  5. 4 egg whites

  6. 1 teaspoon vanilla extract

  7. 36 pecan halves

  8. 3 tablespoons fat-free caramel ice cream topping

Instructions Jump to Ingredients ↑

  1. Coat 36 miniature muffin cups with cooking spray; generously coat each with wheat germ. Set aside. In large a bowl, beat cream cheese and sugar until smooth. Add cocoa; mix well. Beat in eggs and vanilla just until combined. Spoon 4 teaspoons into each muffin cup. Bake at 350° for 13-16 minutes or until set. Cool in pans for 10 minutes before removing to wire racks. Cool for 30 minutes and refrigerate. (Cheesecake may sink in the center upon cooling.) To serve, top each with a pecan half. Microwave caramel topping on high for 10 seconds or until soft. Spoon 1/4 teaspoon over each. Yield: 3 dozen.


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