Cheesecake Bites
Cheesecake Bites
Listen up—imagine cheesecake bites without the cheese. It might sound wacky, but by swapping out cream cheese for yogurt, you'll achieve a wonderfully creamy texture with wholesome ingredients. Whip up a batch to share with your loved ones and see if they can detect the difference!
Prep Time
10 Minutes
Cook Time
35 Minutes
Calories per seving 70
Fat 1.5g
Cholesterol 0mg
Sodium 45mg
Carbohydrates 14g
Fiber 1g
Sugar 9g
Protein 3g
Ingredients
- 1 1/4 cups 2% plain Greek yogurt
- 1 egg
- 2 Tbsp coconut sugar
- cooking spray
- 12 gingersnap cookies
- 10 Sunsweet® Pitted Prunes, chopped
- 2 Tbsp candied ginger, minced
Instructions
Preheat oven to 325°F. Combine yogurt, egg and coconut sugar in medium bowl and stir, by hand, until smooth. Mist mini-muffin tin with cooking spray. Place a gingersnap cookie at the base of each mini-muffin mold. Note: If cookie is too large, use a fine cheese grater or knife and trim to fit. Fill each muffin tin to the very top with yogurt mixture. Bake for 35 minutes. Remove from oven and let cool for 10 minutes. Refrigerate for at least 30 minutes to set. Stir together prunes and ginger. Top each mini-cheesecake with prune mixture.
Sunsweet Products Used
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