Lime Coconut Mini Cheesecakes

I took these to a work birthday celebration. even the people who don’t normally like Splenda loved these!

Key Lime-Coconut Mini-Cheesecakes
12 reduced fat vanilla wafers
12 oz Light cream cheese
3/4 cup Splenda 1 egg white
3 tablespoons Key lime juice
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract
12 TB Cool Whip Lite
2 TB unsweetened flaked coconut — toasted
2 teaspoons grated lime rind

Place 12 paper baking cups in muffin pan. Place 1 vanilla wafer in each baking cup. Beat together cream cheeses and Splenda at medium speed with an electric mixer until smooth. Add egg substitute and next 3 ingredients, beating until smooth. Spoon mixture evenly into baking cups. Bake at 350° for 10 to 12 minutes or until set. Remove pan from oven. Cover and chill 2 hours. Top with Cool Whip and sprinkle tops evenly with toasted coconut and lime rind. Yield: Makes 12 servings. Per serving= 97 Calories; 6g Fat (56.7% calories from fat); 3g Protein; 7g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 182mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s