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
How to Make It
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.