Thursday, July 12, 2012

Low Fat Cheesecake Cups

4 whole graham crackers
8 oz fat free cream cheese
2 packages of cheese cake flavored  instant pudding (4 servings each)
2 ½ cup of fat free or reduce fat milk
Strawberry, blueberry, or raspberry preserves

1.       Line 12 cup cake cups with paper baking cups
2.       Place the graham crackers in a gallon freezer bag and seal it tightly making sure there is not any excess air in the bag.  Take a rolling pin and crush the crackers into small crumbs.  Place about a tablespoon of crumbs in each cup.
3.       Place cream cheese in a medium bowl.  Use an electric mixer on low speed until the cheese is smooth.
4.       Add the pudding mix and milk and mix for 2 minutes.  Scoop into baking cups. 
5.       Top each with preservatives.
6.       Refrigerate for 2 hours.  Carefully remove the cups by grabbing the paper cup edge on to sides.

Servings: 12
Approximately 160 calories per serving.

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