Ricotta Cheesecakes with Berries & Pecans

Ingredients:

• 2 cups fat-free ricotta cheese
  
• 1 cup (8 oz) light cream cheese
  
• ½ cup fat-free plain Greek yogurt
  
• ½ cup maple syrup
  
• 1 large whole egg
  
• 2 large egg whites
  
• 2 tsp vanilla extract
  
• 1½ cups fresh barriers
  
• 2 tbsp chopped toasted pecans
  
• Fresh mint sprigs
  

Preparation:

• Preheat oven to 325 F. Lightly coat 3 mini-muffin pans (12 muffins each pan) with olive oil cooking spray and set aside.
  
• Combine ricotta, cream cheese, yogurt, syrup, egg, egg white, and vanilla extract in blender or food processor. Blend or process just until smooth. Divide batter among prepared pans. Batter will come to tops of cups.
  
• Bake 20 minutes. Cool completely, then chill. It is normal for the cheesecakes to fall.
  
• Place 3 cakes on each plate. Sprinkle each serving with berries and nuts, and garnish with springs of mint.
  

Make 12 (3 cheesecakes) Servings:
Weight Loss Recipes Amount per Serving: 140 Calories, 8 g Protein, 16 g carbohydrates, 3 g Fiber, 5 g fat, 3 g saturated fat, 35 mg cholesterol, 125 mg sodium