Coconut Cheesecake Cups

Recipe from

Oxmoor House

Nutritional Information

Calories 254
Caloriesfromfat 36 %
Fat 10.1 g
Satfat 4.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 11.8 g
Carbohydrate 28.9 g
Fiber 0.0 g
Cholesterol 18 mg
Iron 0.0 mg
Sodium 396 mg
Calcium 0.0 mg

Ingredients

Vegetable cooking spray
1/4 cup graham cracker crumbs
2 teaspoons sugar
2 teaspoons reduced-calorie margarine, melted
1/4 cup frozen egg substitute, thawed
3 1/2 tablespoons light process cream cheese product, softened
1 tablespoon sifted powdered sugar
1 teaspoon all-purpose flour
1/4 teaspoon coconut extract
1 (6-ounce) carton vanilla nonfat yogurt
1 tablespoon plus 1 teaspoon flaked coconut, toasted and divided

Preparation

Coat 2 (6-ounce) custard cups with cooking spray. Combine graham cracker crumbs, 2 teaspoons sugar, and margarine; press evenly onto bottoms and 1 inch up sides of cups.

Beat egg substitute and next 5 ingredients at medium speed of an electric mixer until fluffy. Stir 1 tablespoon coconut into cheese mixture. Spoon cheese mixture evenly into prepared cups; sprinkle with remaining 1 teaspoon coconut. Bake at 325° for 30 to 35 minutes or until almost set. Turn off oven, and leave cheesecakes in oven 2 minutes. Partially open oven door; leave cheesecakes in oven 1 hour. Remove from oven; let cool to room temperature on a wire rack. Cover and chill 2 hours or until set.

Cooking Light Light Cooking for Two,

Oxmoor House

January 1995
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