Wednesday, February 27, 2013

White Chocolate Raspberry Cheesecake (C3)

Recipe Author: Becky Yokeley Love

8 oz fat free cream cheese
6 pkts of stevia (equivalent to 1/4 cup sugar)
1/4 tsp vanilla
1 egg
dash of salt
1/4 cup nonfat greek yogurt (plain or vanilla)
1 Tbsp sf white chocolate pudding mix
2-4 Tbsp DaVinci or Torani sf / raspberry syrup (or sf raspberry jam will work)
1/8 cup Fiber One cereal ground fine (this is actually 1/4cup whole)
Zero calorie spray butter

Preheat oven to 275

Line muffin tin with aluminum liners sprayed with olive oil, then place 1/2 tsp of FiberOne cereal in the bottom of each liner smoothing it out for the "crust." Then spray 1-2 sprays per tin of the butter on the fiber one cereal to help it set.

In electric mixer combine cream cheese and stevia and blend til smooth. Then add vanilla, egg and salt and blend til smooth and creamy. Add yogurt and pudding mix and blend well.

Spoon mixture evenly into muffin tins then smooth out with small knife or tip of spoon.

For the raspberry syrup I used a straw (or an eye dropper would work) to grab a small amount of syrup and drop in the center of each muffin tin. After all coated I tilted pan back and forth and side to side to make a design spread out.

Bake for 20-24 minutes, let cool on wire rack and then refrigerate for up to 4 hours or overnight before serving.

37 calories / 4g carb / 1g fat / 4g protein / 2g sugar / 1g fiber

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