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Coconut Cheesecake Cups

Yield 2 cheesecakes.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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