Mini Cherry Chocolate Chip Cheesecakes

Murray Sugar Free® Chocolate Chip cookies brings the perfect balance between sweetness and tartness.

Prep Time: 15 minutes
Total Time: 220 minutes
Servings: 12

Nutrition Facts

Servings Per Container About 12

Serving Size 1 Cheesecake (89g)

Amount Per Serving
Calories			110
% Daily Value*
Total Fat		3 g	5 %
	Saturated Fat	1 g	5 %
	Trans Fat	0 g
Cholesterol		5 mg	2 %
Sodium		310 mg	13 %
Total Carb.		14 g	4 %
	Dietary Fiber	1 g	4 %
	Total Sugar	4 g
	Includes g Added Sugar		%
Protein		8 g

Vitamin D	mcg	%
Calcium	mg	15 %
Iron	mg	2 %
Potassium	mg	%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

12 Murray Sugar Free® Chocolate Chip cookies
12 ounces fat-free cream cheese, softened*
1 cup small-curd, fat-free cottage cheese
1/2 cup refrigerated or frozen egg substitute, thawed
1/2 cup Splenda granular (sugar substitute)
2 tablespoons all-purpose flour
1 teaspoon grated lemon peel
1/2 teaspoon vanilla
3/4 cup light cherry pie filling

Line twelve muffin cups with foil bake cups. Lightly spray with nonstick cooking spray. Place one cookie in each.
In food processor bowl combine cream cheese, cottage cheese, egg substitute, sugar substitute, flour, lemon peel and vanilla. Cover and process until smooth. Spoon onto cookie. Bake at 300°F about 18 minutes or until almost set. Cool on wire rack for 30 minutes. Peel away foil cups.
Refrigerate at least 2 hours. Spoon pie filling onto cheesecakes.

NOTE: Please see the Nutrition Facts panel and Dietary Exchanges for information on the total carbohydrate content of this recipe.

EXCHANGES: 1 1/2 starch, 1/2 fat