April Alvarez Recipe

SPLENDA PEANUT BUTTER CHOCOLATE CHEESECAKE CUPS

By April Alvarez peaches58


By the looks of these they do not look like low sugar or low fat.


Recipe Rating:
 1 Rating
Serves:
24
Prep Time:
Cook Time:

Ingredients

CRUST:
36
reduced-fat chocolate wafers
1/4 c
splenda
5 Tbsp
light butter melted
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PEANUT BUTTER CENTER:
1/2 c
splenda
3 Tbsp
reduced-fat peanut butter
3 Tbsp
reduced-fat cream cheese
CHOCOLATE FILLING:
4 oz
unsweetened chocolate
8 oz
reduced-fat cream cheese
1 3/4 c
splenda
1/2 c
skim milk
1/2 c
egg substitute
1 tsp
vanilla extract
2 oz
sugar-free chocolate, melted optional
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Directions Step-By-Step

1
Preheat oven to 350 degress.
2
Prepare Crust:
Crush cookies into fine crumbs, Blend all crust ingredients together in a small bow. Stir until well blended,. Set aside.
3
Prepare peanut butter filling:
Place center ingredients in a small bowl. Mix until well blended. set aside,
4
Chocolate filling:
Melt chocolate in small saucepan over low heat. Set aside. Place cream cheese and splenda in small xixing bowl. Beat until soft. Slowly add milk Mix using a whisk until smooth,
5
Add melted chocolate. Stir well. Add egg substitute and vanilla. Mix until well blended. Set aside.
6
Assemble Cups:
Place 24 minisize foil baking cups on a sheet pan,. Evenly divide crust between the 24 baking cups. Firmly press crusts into the bottom of cups., Place approximately. 1/2 teaspoon of peanut butter center
7
in the center of each crust-lined baking cup. Spoon chocolate filling into each baking cup. Firmly tap sheet pan on countertop to remove any air bubbles.
8
Bake 10 to 15 minutes or until slightly frim to the touch Chill approximately 2 hours before serving. Drizzle optional melted chocolate over the tiop for a garnish,

About this Recipe

Course/Dish: Cookies