12 Vanilla wafer cookies
1 1/4 c 2% small-curd cottage cheese
8 oz Neufchatel cheese; at room
-temperature
3/4 c Sugar
3 tb All-purpose flour
3 Egg whites
2 ts Lemon zest
1 tb Lemon juice
1 ts Vanilla
1/4 c Blueberry jam
Preheat oven to 300F. Line 12 (2 1/2″) muffin-pan cups with paper liners.
Place 1 wafer in each cup. In food processor puree cottage cheese until
smooth, 2 minutes. remove to large bowl. In food processor puree cream
cheese, sugar and flour until smooth. Stir into pureed cottage cheese. Stir
in egg whites, zest, lemon juice and vanilla until blended. Evenly spoon
batter into muffin cups. In small saucepan warm blueberry jam. Spoon 1
teaspoon jam in center of each cheesecake, pushing down slightly into
center. Draw knife through jam to swirl. Bake 20-25 minutes or until
cheesecakes are set but still slightly jiggly. Cool completely in pan on
rack. Cover loosely and refrigerate 4 hours or overnight. Use knife to
remove cheesecakes from pan.
Makes 12 servings. Per serving: 163 calories; 7 g protein; 6 g fat; 15 mg
cholesterol; 21 g carbohydrates; 202 mg sodium.
Your time in the kitchen: 20 minutes. Ready to serve in about 5 hours.
Sneak peak at irresistible, guilt-free treats from Richard Simmons’
brand-new cookbook, “Sweetie Pie”, printed in Woman’s World, 11/4/97 issue.
Yields
12 Servings