It is hard enough to find recipes the entire family will agree upon, but imagine adding a child with celiac disease to the mix. When my daughter was diagnosed a year ago we had to undergo a radical menu change. She missed her favorite foods and complained she could no longer go out with friends for a simple meal. When Egglands Best asked us to share one of our favorite recipes, I immediately thought of these mini Lemon Cheesecakes. They control diet cravings during the diet when I want to gnaw off someone’s arm, please the entire family and provide my daughter with her favorite dessert;cheesecake. The texture of these cakes are a little different, being a little more spongy. I solved these problem by placing them in the freezer for 30 minutes prior to serving which firms them up quite a bit.
- To Make the cheesecake:
- 2 (8 ounces) packages fat-free cream cheese
- 1 ½ cup sugar substitute (artificial sweetener) of your choice
- 1 cup fat free Yogurt
- 2 teaspoons vanilla
- 3 eggs
- ½ cup fat free milk
- ⅓ cup fat free yogurt
- ⅓ cup sugar substitute
- 1 tablespoon lemon juice
- Mix the cream cheese, yogurt, eggs and vanilla together in a medium bowl until smooth. Add the sugar substitute and the milk until blended. Pour into twelve greased muffin cups. Bake at 350 degrees for twenty to twenty five minutes or until the center is set.
- Meanwhile, make topping. Mix yogurt, lemon juice and artificial sweetener until blended. When cheesecakes are cool, add a tablespoon of the mixture to the top of each cake. Store in freezer 30 minutes.
We made our recipe with Eggland’s Best eggs, which contain more vitamins D, E, and B12, and more nutrients like omega-3 and lutein. Plus, these eggs have 25% less saturated fat than ordinary eggs. We really can have our cake and eat it too!
One person will receive an Eggland’s Best prize pack featuring – a coupon for a free carton of Eggland’s Best eggs, an EB branded apron, whisk, spatula, ceramic bowl, bowl scraper, tote bag and a plush egg.
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