Experimental Low-Cal, Low-Fat Cheesecake Cupcakes

Name: Experimental Low-Cal, Low-Fat Cheesecake Cupcakes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 24 muffins, 24 serving(s)
Ingredients: 2 cups all-bran cereal; 1/2 cup brown sugar substitute; 3 tablespoons light butter; 500 g fat free cream cheese; 1 cup fresh strawberries; 1 egg; 3 egg whites; 1 cup sugar substitute; 1 tablespoon lemon juice

Submitted by Carey Langille

"A low fat/cal cheesecake cupcake."

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Ready In:: 55mins
Ingredients:: 9
Yields:: 24 muffins
Serves:: 24

ingredients

2 cups all-bran cereal
¹⁄₂ cup brown sugar substitute
3 tablespoons light butter
500 g fat free cream cheese
1 cup fresh strawberries
1 egg
3 egg whites
1 cup sugar substitute
1 tablespoon lemon juice

directions

Crush all bran in food processor add.
Brown sugar and butter.
Let it form a loose dough.
Put 1 teaspoon in each muffin cup and press in the bottom.
Put in oven at 325°F for 10 minutes to lightly brown.
In mixer put cream cheese, one egg, cup white sugar; mix till smooth, adding egg whites one at a time. When blended, add lemon juice until incorporated.
Spoon 2 tbsp of mixture into each muffin cup, on top of cooled crust, and bake at 300 for 30 minutes or until top lightly browns and a toothpick comes out clean.