Makes 12 servings
|1/4||cup instant oatmeal|
|1/4||cup graham cracker crumbs|
|1||tablespoon peanut butter|
|2||tablespoons canola oil|
|1||package (8 ounces) fat-free cream cheese, softened and cut into chunks|
|1/2||cup egg whites|
|1/4||cup frozen apple juice concentrate, thawed|
|2||tablespoons sugar substitute|
|1||tablespoon brown sugar|
|1||teaspoon ground cinnamon|
|1||cup mixed chopped frozen berries|
|Nonstick cooking spray|
- Preheat oven to 350°F. Line 12 large (2-3/4-inch) muffin pan cups with paper or foil baking cups. Place large skillet over medium heat. Add oats; cook and stir 3 to 4 minutesor until lightly browned. Remove from heat. Immediately, stir in graham cracker crumbs, peanut butter and canola oil; mix well. Divide crumb mixture evenly and press into baking cups.
- Beat cream cheese, egg whites, egg, apple juice concentrate, sugar substitute, brown sugar, flour, cinnamon and vanilla in large bowl with electric mixer on MEDIUM until smooth and fluffy. Divide batter among cups; top with berries (about 1 tablespoon per muffin cup). Spray tops with cooking spray. Bake 25 to 30 minutes, until edges are golden brown.
- Remove from oven to wire rack; cool completely. Store leftovers in freezer.
|Serving Size:||1 mini "cheesecake"|
|Saturated Fat||<1 g|
|Total Fat||4 g|
|Calories from Fat||37 %|
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