Miniature Lemon Raspberry Cheesecake
I’m going to give myself a little bit of praise!
In the past two weeks I’ve gone from eating a lot of sugar and carbs (the unhealthy carbs) to a fairly limited number of good carbs and pretty much NO SUGAR!
I do manage to sneak a little bit of sugar in here and there but I really find that my blood sugar reacts in a big way to it.
I have been using Agave as a sweetener and yesterday I did the unthinkable…..
I bought SPLENDA.
I came across this cheesecake recipe and it called for Splenda so I took the plunge and gave it a try.
This isn’t something I would choose to use on a regular basis but for an occasional dessert, I thought it might be okay.
(and they tasted pretty good!)
Miniature Lemon Raspberry Cheesecake makes 9 miniature desserts
- 1/2 cup 1% cottage cheese
- 6 oz (i used all 8 ) light cream cheese at room temp.
- 1/4 cup Splenda (feel free to use sugar if that’s workin for you right now!)
- 2 large eggs
- 1 tbsp flour
- zest of 2 Meyer Lemons
- 1 tsp vanilla
- Raspberry Jam
- Gingersnap cookies to use for bottom crust
Preheat the oven to 300 degrees and line a muffin tin with paper liners
In a food processor, combine cottage cheese, cream cheese and sugar and blend until smooth.
Add the eggs, flour,lemon zest and vanilla and blend until smooth.
Place a gingersnap cookie in the bottom of each muffin liner.
Spoon cheesecake batter evenly into liners.
Spoon a small amount or jam on top of the cheesecake batter and swirl with a toothpick.
Bake for 20-25 minutes or until they look set int he middle.
Remove from oven and cool to room temperature.
Chill until ready to serve.