Skinny Mini Blueberry Cheesecakes
Banish your guilt and indulge in these mini cheesecakes that taste fantastic and are rich in nutrients.
Servings: 8 people
Calories: 138kcal
Equipment
- 8 Mini Dessert Dishes, 3-4 ounces
Ingredients
- 1/2 cup cream cheese fat-free
- 2 tablespoons coconut sugar
- 1/2 cup Greek yogurt low-fat
- 2 teaspoons lemon juice freshly squeezed
- 1/4 cup blueberry fruit spread no sugar added
- 1 cup blueberries fresh, whole
For the Crumb Layer (Optional)
- 1/3 cup almonds whole
- 4 dates no sugar added
Instructions
- In a medium mixing bowl, add cream cheese, sugar, yogurt, and lemon juice, beat with an electric mixer until smooth and sugar is dissolved, about 3 minutes. Refrigerate until ready to use.
- In a small bowl, combine preserves and blueberries.
- If making a crumb layer, add almonds to a food processor and pulse until a crumb consistency, being careful not to turn into flour. Add dates and pulse until combined. Evenly divide 1/2 almond and date mixture among the dessert dishes, if using.
- Add 1/2 cheesecake & yogurt batter to individual serving containers, spoon in 1/2 blueberry mixture, add one additional layer of each. Refrigerate 2 -3 hours before serving.
- Garnish with a sprig of mint if desired.
- These desserts are perfect for preparing ahead of time and enjoying one a day to satisfy that sweet craving. This mini dessert can be placed in a freezer-safe dish for enjoying at a later date.
Nutrition
Serving: 3.2ounces (1 dish) | Calories: 138kcal | Carbohydrates: 27g | Protein: 4g | Fat: 2g | Cholesterol: 3mg | Sodium: 110mg | Fiber: 3g | Sugar: 22g |
| SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6