Key Lime-Coconut Mini-Cheesecakes

Recipe from

Recipe Time

Prep: 20 Minutes
Bake: 12 Minutes
Cool: 15 Minutes
Chill: 2 Hours

Nutritional Information

Calories 137
Caloriesfromfat 29 %
Fat 4.4 g
Satfat 2.5 g
Monofat 1.1 g
Polyfat 0.3 g
Protein 5.7 g
Carbohydrate 18.9 g
Fiber 0.2 g
Cholesterol 11.6 mg
Iron 0.7 mg
Sodium 174 mg
Calcium 692 mg

Ingredients

Vegetable cooking spray
14 vanilla wafers
1 (8-ounce) package fat-free cream cheese, softened
1 (8-ounce) package 1/3-less-fat cream cheese, softened
3/4 cup sugar
1/2 cup egg substitute
3 tablespoons Key lime juice
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract
1/2 cup fat-free sour cream
1 tablespoon sugar
7 teaspoons sweetened flaked coconut, toasted
2 teaspoons grated lime rind

Preparation

Place 14 paper baking cups in muffin pans, and coat lightly with cooking spray. Place 1 vanilla wafer in each baking cup.

Beat together fat-free and 1/3-less-fat cream cheeses and 3/4 cup sugar at medium speed with an electric mixer until smooth. Add egg substitute and next 3 ingredients, beating until smooth. Spoon mixture evenly into baking cups.

Bake at 350° for 10 to 12 minutes or until set. Remove pan from oven. Stir together sour cream and 1 tablespoon sugar. Spread 1 teaspoon sour cream mixture over top of each cheesecake. (Sour cream mixture will not completely cover each top.) Cool on a wire rack 15 minutes. Cover and chill 2 hours. Sprinkle tops evenly with toasted coconut and lime rind.

Note: For testing purposes only, we used Nellie & Joe's Famous Key West Lime Juice.

Note:

Valerie Holt, Cartersville, Georgia,

June 2005