Breakfast
Light Peaches And Cream Mini Cheesecakes
If you want to add a little tropical garnish, you can sprinkle a pinch of shredded coconut over the top of each cheesecake.
Makes about 20 cheesecake cupcakes
Peach Mango Topping:
2 cups peeled, chopped ripe peaches (thawed frozen peaches can also be used)
1/2 cup mango nectar (available in cans in the juice section of your supermarket)
3 tablespoons sugar
3 tablespoons SPLENDA sweetener (optional)
2 1/2 tablespoons cornstarch
Cheesecake Layer:
3 8-ounce packages light cream cheese
3 large eggs (higher omega-3 eggs if possible)
1/2 cup egg substitute
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
2/3 cup sugar
1/3 cup SPLENDA sweetener (optional)
Sour Cream Topping:
1 cup fat-free or light sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
- Combine 1 cup of the peaches with mango nectar, sugar and SPLENDA sweetener (if desired) and cornstarch in a medium, nonstick saucepan. Cook and stir over medium heat until the mixture bubbles and starts to thicken nicely (about five minutes). Cool for 10 minutes, then stir in the remaining peaches. Set aside.
- Preheat oven to 300 degrees. Add cheesecake ingredients to a mixing bowl and beat with mixer on medium speed until smooth.
- Line muffin tins with foil or paper baking cups and fill each 2/3 full with cheesecake batter. Bake for 35–40 minutes or until center is just firm. (Do not turn off oven yet.)
- Add sour cream topping ingredients in a small bowl and blend together using whisk. When cheesecakes cool slightly and they sink slightly in the middle, place a heaping teaspoon of the sour cream mixture in the middle of each. Place back in the oven for five more minutes. Remove from oven and cool completely.
- Spoon a tablespoon of the peach topping over the top of each mini cheesecake and refrigerate.
1.3 g polyunsaturated fat), 48 mg cholesterol, 1 g fiber,
188 mg sodium. Calories from fat: 35 percent.
Omega-3 fatty acids = .5 g, Omega-6 fatty acids = .8 g
