Mini Lemon Cheesecakes

MINI LEMON CHEESECAKES

250g low-fat cream cheese
250 g low-fat ricotta
3 egg whites
1/2 cup (110 g) caster sugar
1 tablespoon grated lemon grind
1/4 cup (60ml) lemon juice
4 (40g) butternut cookies, roughly crumbled
1 tablespoon icing sugar

Preheat oven to 160C. Combine cream cheese, ricotta, sugar, lemon grind and lemon juice and when it is mixed well add the egg whites in a food processor. Blend until smooth. Spoon mixture into 12 one-third cup patty fins, lined with paper cases. Bake for 25 minutes or until set in the centre. 

Lift out fin sprinkle with cookie crumbs and leave to cool. Sift icing sugar over the top. Makes 12.

Top with passionfruit pulp or other fruit if desired.

Each serve contains: 5.5g fat, 5g fibre, 580 KJ, 17g carbohydrate.

Enjoy!