Light and Delicious Baking for the Holidays - Part 3

Two-Toned Mini Cheesecakes (adapted from http://www.kraftcanada.com/en/recipes/two-toned-chocolate-mini-cheesecake-127045.aspx)

Ingredients:

3 Peek Freans Lifestyle Selections Dark Chocolate with a hint of Cherry, crushed (about 3 Tbsp.)

1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread 1 cup low-fat cottage cheese

3 Tbsp. packed brown sugar blend sugar replacement

1 tsp. vanilla

1/4 cup plain nonfat yogurt

1 tsp. cornstarch

1 egg

1 square Baker's Semi-Sweet Chocolate, melted 2 Tbsp.

HEAT oven to 325ºF.

SPRINKLE 1 tsp. crumbs onto bottom of each of 12 paper-lined muffin cups.

BEAT cream cheese spread, cottage cheese, sugar replacement and vanilla in medium bowl with mixer until well blended. Add yogurt and cornstarch; mix well. Add egg; beat just until blended.

MIX 3/4 cup batter with melted chocolate. Pour remaining batter over crumbs; top with chocolate batter. Use a toothpick to swirl the 2 colours around.

BAKE 26 to 30 min. or until centres are almost set. Cool 30 min. Refrigerate 3 hours. I topped each mini cheesecake with a dark chocolate covered pomegranate. I used little paper liners, but I wouldn’t recommend that as they just got ‘wet’ from being in the fridge.

This will make 12 little cakes or 24 mini cakes (which I did)

Nutritional information for 1 of 12 mini cheesecakes or 2 of 24 mini cheesecakes

Calories 110

Fat 6g

Sugar 5g

Carb 9g

Protein 6g