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Add a photoServings: 12
Ingredients
- 6 ounce light cream cheese 3/4 of 8oz brick
- 1/2 c. sugar
- 1/2 c. lowfat cottage cheese
- 2 Tbsp. all-purpose flour
- 3 Tbsp. unsweetened cocoa
- 2 Tbsp. creme de menthe
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1/4 c. Egg Beaters 99% egg substitute
- 1 Tbsp. semisweet chocolate chips mini chips
Directions
- Place all ingredients in blender except mini-chips. Cover and process till smooth.
- Spoon batter proportionately into 24 paper-lined miniature muffin pans.
- Top each with 4 to 5 mini-chips.
- Bake at 300*F for 18 min.
- Let cold in pans on a wire rack. Cover and refrigerateat least 2 hrs.
- NOTES : Original
- Original recipe called for one egg, but I've had good luck with FF egg substitute.
- When I tried this recipe with FF cottage cheese, the texture became unpleasantly grainy.
- I haven't tried substituting FF brick cream cheese yet.
- For some reason I had much better results using a blender than using my ancient food processor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 12 servings | |
| Calories 99 | |
| Calories from Fat 27 | 27% |
| Total Fat 2.98g | 4% |
| Saturated Fat 1.58g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 132mg | 6% |
| Potassium 66mg | 2% |
| Total Carbs 13.33g | 4% |
| Dietary Fiber 0.3g | 1% |
| Sugars 11.19g | 7% |
| Protein 3.31g | 5% |
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