Lemon-Cream Cheese Cookie Cups

Recipe from

Cooking Light

Nutritional Information

Calories 119
Caloriesfromfat 39 %
Fat 5.2 g
Satfat 2.8 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 2.4 g
Carbohydrate 16.1 g
Fiber 0.3 g
Cholesterol 31 mg
Iron 0.4 mg
Sodium 98 mg
Calcium 19 mg

Ingredients

Dough:
1/2 cup sugar
1/4 cup butter or stick margarine, softened
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Cooking spray
Filling:
1/2 cup sugar
1 teaspoon grated lemon rind
1 teaspoon lemon juice
1 large egg
1 (8-ounce) block 1/3-less-fat cream cheese
Topping:
1/4 cup commercial fat-free lemon curd
1/4 cup sliced almonds

Preparation

To prepare dough, beat 1/2 cup sugar and butter at medium speed of a mixer until light and fluffy. Add vanilla and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Add flour, baking powder, and salt to sugar mixture; beat at low speed until well-blended. Wrap dough in plastic wrap; freeze 15 minutes. Gently press dough into bottom and up sides of 24 miniature muffin cups coated with cooking spray.

Preheat oven to 350°.

To prepare filling, place 1/2 cup sugar and the next 4 ingredients (1/2 cup sugar through cream cheese) in a food processor; process until smooth, scraping sides of processor bowl occasionally. Spoon 1 tablespoon filling into each prepared muffin cup. Bake at 350° for 23 minutes or until edges are brown and filling is set. Remove cups from pans immediately; cool on a wire rack.

To prepare topping, spoon 1/2 teaspoon lemon curd onto each cookie cup. Sprinkle with almonds.

Abby Duchin Dinces,

Cooking Light

April 1999
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