Recipe - Centerfold Cheesecakettes

12 Vanilla wafer cookies
1 One fourth cup 2% smallcurd cottage cheese
8 ounce Neufchatel cheese; at room
temperature
Three fourths cup Sugar
3 tablespoon Allpurpose flour
3 Egg whites
2 teaspoon Lemon zest
1 tablespoon Lemon juice
1 teaspoon Vanilla
One fourth cup Blueberry jam

Preheat oven to 300°F. Line 12 (2 1/2") muffinpan cups with paper liners.
Place 1 wafer in each cup. In food processor puree cottage cheese until
smooth, 2 minutes. remove to large bowl. In food processor puree cream
cheese, sugar and flour until smooth. Stir into pureed cottage cheese. Stir
in egg whites, zest, lemon juice and vanilla until blended. Evenly spoon
batter into muffin cups. In small saucepan warm blueberry jam. Spoon 1
teaspoon jam in center of each cheesecake, pushing down slightly into
center. Draw knife through jam to swirl. Bake 2025 minutes or until
cheesecakes are set but still slightly jiggly. Cool completely in pan on
rack. Cover loosely and refrigerate 4 hours or overnight. Use knife to
remove cheesecakes from pan.

Makes 12 servings. Per serving: 163 calories; 7 g protein; 6 g fat; 15 mg
cholesterol; 21 g carbohydrates; 202 mg sodium.

Your time in the kitchen: 20 minutes. Ready to serve in about 5 hours.

Sneak peak at irresistible, guiltfree treats from Richard Simmons'
brandnew cookbook, "Sweetie Pie", printed in Woman's World, 11/4/97 issue.

Recipe by: Woman's World 11/4/97, Richard Simmons

Posted to MCRecipe Digest V1 #878 by 4paws@netrax.net (ShermeyerGail) on
Nov 01, 1997