Mini Chocolate Chip Cheesecakes with Raspberry Sauce 

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Serves: 12 person(s)

Preparation Time: 20 mins
Cooking Time: 25 mins
Extra Time: 3 hrs (or several hours, for refrigeration)

Yield: 12 x mini cakes

So rich, creamy, and with a touch of chocolate - this lower fat dessert is delightful!

Ingredients:

3 eggs

1/2 cup sour fat-free half-and-half

2 cup dry curd low-fat cottage cheese (1%)

2/3 cup sugar

2 Tbsp flour

1 tsp vanilla

1/3 cup mini semi-sweet chocolate chips

12 chocolate wafer cookies

1/4 cup seedless low-sugar red raspberry jam (such as all-fruit) (for sauce)

1 tsp water (for sauce)

1/2 pint raspberries (for sauce) *

Directions:

MINI CHEESECAKES: Place eggs, sour half-and-half, cottage cheese, sugar, flour, and vanilla in blender container or food processor work bowl fitted with steel blade. Cover; process until smooth. Stir in chocolate pieces.

Pour into twelve foil cup-lined medium muffin cups; top each with one cookie. Bake at 350°F for 25 minutes. Cool to room temperature; chill several hours.

To serve, remove foil cups from cheesecakes. Place cookie side down on serving plate. Serve with Raspberry Sauce.

RASPBERRY SAUCE: Microwave jam and water in 2 cup bowl on high 1 minute or until melted when stirred. Fold in raspberries.

Variations:

* If fresh raspberries are not available, substitute frozen raspberries.

Author:

Wisconsin Milk Marketing Board
WisDairy