Coconut Cheesecake Cups

Name: Coconut Cheesecake Cups
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Global
Ingredients: 1 Tbsp flaked coconut, toasted and divided; 0 teaspoons coconut extract; 4 Tbsps light process cream cheese product, softened; 59 milliliters frozen egg substitute, thawed; 1 teaspoon all-purpose flour; 59 milliliters graham cracker crumbs; 2 teaspoons reduced-calorie margarine, melted; 170 grams carton vanilla nonfat yogurt; 1 Tbsp sifted powdered sugar; 2 teaspoons sugar

Coconut Cheesecake Cups requires approximately 45 minutes from start to finish. This recipe makes 20 servings with 31 calories, 1g of protein, and 1g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. Not If you have graham cracker crumbs, flour, carton vanilla nonfat yogurt, and a few other ingredients on hand, you can make it.

Instructions

Coat 2 (6-ounce) custard cups with cooking spray.

Ingredients you will need

Cooking Spray

Custard

Combine graham cracker crumbs, 2 teaspoons sugar, and margarine; press evenly onto bottoms and 1 inch up sides of cups.

Ingredients you will need

Graham Cracker Crumbs

Margarine

Sugar

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.

Ingredients you will need

Egg Substitute

Coconut

Cheese

Equipment you will use

Hand Mixer

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.

Equipment you will use

Oven