Caramel Chocolate Cheesecake Bites

Options
ChubbyBunny
ChubbyBunny Posts: 3,523 Member
in Recipes
exps21851_CW10370D36.jpg

A bit lower in carbs then my traditional posts.

Ingredients:

* 3/4 cup toasted wheat germ
* 2 packages (8 ounces each) reduced-fat cream cheese
* 3/4 cup sugar
* 1/3 cup baking cocoa
* 4 egg whites
* 1 teaspoon vanilla extract
* 36 pecan halves
* 3 tablespoons fat-free caramel ice cream topping

Directions:
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.


Nutrition Facts
One serving: (two mini cheesecakes)
Calories: 147
Fat: 8 g
Saturated Fat: 3 g
Cholesterol: 12 mg
Sodium: 136 mg
Carbohydrate: 15 g
Fiber: 1 g
Protein: 5 g

Replies

  • ChubbyBunny
    ChubbyBunny Posts: 3,523 Member
    Options
    exps21851_CW10370D36.jpg

    A bit lower in carbs then my traditional posts.

    Ingredients:

    * 3/4 cup toasted wheat germ
    * 2 packages (8 ounces each) reduced-fat cream cheese
    * 3/4 cup sugar
    * 1/3 cup baking cocoa
    * 4 egg whites
    * 1 teaspoon vanilla extract
    * 36 pecan halves
    * 3 tablespoons fat-free caramel ice cream topping

    Directions:
    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.


    Nutrition Facts
    One serving: (two mini cheesecakes)
    Calories: 147
    Fat: 8 g
    Saturated Fat: 3 g
    Cholesterol: 12 mg
    Sodium: 136 mg
    Carbohydrate: 15 g
    Fiber: 1 g
    Protein: 5 g

Categories