Post by chief_cook2 on Dec 4, 2002 9:43:13 GMT -6
Believe this ! These are sooo good they don't taste diet. A good cookie for Christmas.
Crust:
1 1/4 c graham cracker crumbs
1/4 c Splenda
5 T light margarine
Filling:
4 oz reduced fat cream cheese
1/2 c plain nonfat yogurt
1 c Splenda
1/2 c egg substitute
1 c frozen raspberries
Crust:
Preheat oven to 350 degrees F. In small bowl, mix together
graham cracker crumbs, Splenda and margarine. Press about 1
tablespoon of the crust mixture into 10 muffin pan cups lined
with paper liners. Set aside.
Filling: In a small bowl, beat cream cheese until soft with an
electric mixer on low speed, approximately 30 seconds. Add
yogurt and beat on low speed until smooth, approximately 1
minute. Stir in Splenda and egg substitute until well blended.
Place 1 tablespoon of raspberries (4 to 5 berries) into each cup
prior to adding filling. Divide filling evenly among muffin
cups. Bake at 350 degrees F for 20 minutes or until firm. Chill
in refrigerator for 2 hours before serving. Makes 10 servings.
Nutritional information: 144 calories, 7 g fat, 4 g protein,
16 g carbohydrates, 7 mg cholesterol, 194 mg sodium, 1 g fiber
Crust:
1 1/4 c graham cracker crumbs
1/4 c Splenda
5 T light margarine
Filling:
4 oz reduced fat cream cheese
1/2 c plain nonfat yogurt
1 c Splenda
1/2 c egg substitute
1 c frozen raspberries
Crust:
Preheat oven to 350 degrees F. In small bowl, mix together
graham cracker crumbs, Splenda and margarine. Press about 1
tablespoon of the crust mixture into 10 muffin pan cups lined
with paper liners. Set aside.
Filling: In a small bowl, beat cream cheese until soft with an
electric mixer on low speed, approximately 30 seconds. Add
yogurt and beat on low speed until smooth, approximately 1
minute. Stir in Splenda and egg substitute until well blended.
Place 1 tablespoon of raspberries (4 to 5 berries) into each cup
prior to adding filling. Divide filling evenly among muffin
cups. Bake at 350 degrees F for 20 minutes or until firm. Chill
in refrigerator for 2 hours before serving. Makes 10 servings.
Nutritional information: 144 calories, 7 g fat, 4 g protein,
16 g carbohydrates, 7 mg cholesterol, 194 mg sodium, 1 g fiber