Raspberry Cheesecakes

Ingredients:

• 2 TB sugar-free raspberry preserves
• 2 oz. low-fat cream cheese, softened
• 1/4 cup non-fat cottage(or ricotta or farmer) cheese, blended
• 1/4 cup non-fat sour cream
• Finely-grated peel and juice of 1/2 lemon
• 1 egg (or Egg Beaters® equivalent)
• 3 TB Equal® or Xylitol®

Preparation:

Preheat oven to 350F. Spread 1 Tbsp of preserves in each bottom of 2 ramekin dishes. Place dishes in roasting pan. Set aside. Beat cream cheese, cottage cheese, sour cream, lemon peel and juice, egg and sugar substitute in a medium sized bowl until smooth. Pour mixture into ramekin dishes. Add enough boiling water to roasting pan to reach halfway up the side of dishes. Bake for 35 minutes, or until just set. Remove from roasting pan and cool completely. To serve, run a knife around the edge of cheesecakes and turn out in individual serving dishes.

Notes:

Calories: 234 Fat: 0.5g % fat calories: 8% Cholesterol: 8mg Carbohydrate: 50g Protein: 7g