These tiny cheesecakes with their mild lime flavor and red and green fruit toppings are the perfect finale for any holiday dinner. The fact that they are low in fat is an added bonus.

Ingredients

12 - low fat vanilla wafer cookies
3/4 cup - low fat cottage cheese
8 ounces - Neufchatel cheese, softened
6 tablespoons - sugar
- equivalent of two eggs in your favorite egg substitute
1 teaspoon - freshly grated lime zest
2 teaspoons - lime juice
1 teaspoon - pure vanilla extract
1/4 cup - vanilla fat free yogurt
1 - medium kiwi fruit, peeled and sliced into small wedges
12 - strawberries, thinly sliced

Instructions

Preheat the oven to 350 degrees. Line 12 muffin cups with paper liners and add a wafer cookie to each cup. Place the cottage cheese in a blender or food processor and process until smooth. Scrape all of the cottage cheese puree into a bowl and beat in the cream cheese. Add the sugar a tablespoon at a time and beat until smooth after each addition. Beat in the egg equivalents, lime zest and juice, and vanilla. Mix until smooth. Spoon the cheese mixture into the prepared muffin cups. Bake for 20 minutes, or until the cheesecakes are almost firm and not jiggly when shaken. Be careful not to overbake. Cool the cheesecakes in the pan on a wire rack for 10 minutes, then remove from the pan. Place the cheesecakes on a wire rack and cool to room temperature. Refrigerate for at least 2 hours. Spread the vanilla yogurt evenly over the cheesecakes and top with the sliced fruit. Serve chilled.

Preparation Time

Preparation Time : 10 minutes
Cooking Time : 20 minutes
Chilling Time : 2 hours, 30 minutes
Total Time : 3 hours

Number of Servings

Makes 12 miniature cheesecakes

Tips

The cheesecakes (without the topping) can be made and chilled up to 24 hours ahead of time. The topped cheesecakes should be served within two hours of making.