Easy lemon cheesecake cups

2

Prep 15 min

Cook 5 min

Serves 15

Scan to track your PersonalPoints™ for this recipe These speedy mini cheesecake bites are like a burst of sunshine (if sunshine also provided good-for-the-gut probiotics). A food processor turns cottage cheese into a silky filling, while a touch of sugar balances the tang of fresh lemon juice.

15 mini phyllo shells ⅔ cup plain low-fat cottage cheese 1 tbsp plain low-fat kefir ⅓ cup powdered sugar 1 tsp finely grated lemon zest, plus more for garnish, and 1 tbsp fresh juice 5 tbsp fat-free whipped topping

1. Preheat the oven to 350°F. Arrange the phyllo shells on a small baking sheet. Bake the shells until toasted around the edges, about 5 minutes. Let cool completely. 2. In a mini food processor, pulse the cottage cheese and kefir until smooth, stopping to scrape down the sides of the bowl as needed. Add the sugar and lemon zest and juice and process until well combined. Divide the filling among the phyllo shells, about 2 tsp per shell. Top each with 1 tsp whipped topping. Garnish with additional lemon zest.

Per serving (1 cheesecake cup) 36 Cal, 1 g Total Fat, 0 g Sat Fat, 42 mg Sod, 6 g Total Carb, 3 g Sugar, 0 g Fib, 2 g Prot.

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