10 gingersnaps
1/2 cup part-skim ricotta cheese
3 ounces Neufchâtel cheese
1/3 cup Big Chief sugar
1 egg
1 teaspoon vanilla extract
1/4 cup nonfat vanilla yogurt
3/4 cup frozen raspberries
OR
1 ripe nectarine
Servings: 10
1. Preheat oven to 375 degrees. Line muffin tins with paper baking liners. Place 1 gingersnap in the bottom of each.
2. In food processor or blender, blend cheeses, sugar, egg, lemon juice and vanilla extract. Pour mixture evenly over gingersnaps into muffin tins. Bake for 15-20 minutes until cheesecakes set.
3. Remove muffin tins from oven, cool, and chill thoroughly. When chilled remove individual cheesecakes from muffin tins and discard paper liners.
4. In food processor blend vanilla yogurt and raspberries. Or, mash nectarine and stir in with vanilla yogurt. Spread over individual cheesecakes.
1/2 cup part-skim ricotta cheese
3 ounces Neufchâtel cheese
1/3 cup Big Chief sugar
1 egg
1 teaspoon vanilla extract
1/4 cup nonfat vanilla yogurt
3/4 cup frozen raspberries
OR
1 ripe nectarine
Servings: 10
1. Preheat oven to 375 degrees. Line muffin tins with paper baking liners. Place 1 gingersnap in the bottom of each.
2. In food processor or blender, blend cheeses, sugar, egg, lemon juice and vanilla extract. Pour mixture evenly over gingersnaps into muffin tins. Bake for 15-20 minutes until cheesecakes set.
3. Remove muffin tins from oven, cool, and chill thoroughly. When chilled remove individual cheesecakes from muffin tins and discard paper liners.
4. In food processor blend vanilla yogurt and raspberries. Or, mash nectarine and stir in with vanilla yogurt. Spread over individual cheesecakes.
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