Speedy Cheesecakes

• 1 sheet frozen puff pastry, thawed overnight in the refrigerator
• None None butter, for greasing
• 2 medium eggs, separated
• 1 1/3 cups low-fat cottage cheese
• 1/3 cup sour cream
• 1 tsp vanilla extract
• 1/2 cup powdered sugar, plus extra for dusting

1. Preheat the oven to 400u0b0F. Roll out the pastry into a 15 x 18 inch rectangle and cut into 12 squares, or into circles using a 3 inch ring cutter. Grease a 12 cup muffin pan with butter and line each with a piece of pastry square or round. Transfer to the fridge while you prepare the filling.
2. Place the egg yolks in a bowl with the cottage cheese, sour cream, vanilla extract and the powdered sugar. Whip with electric beaters until light and creamy.
3. In a separate bowl and with clean beaters, whip egg whites until stiff, then gently fold into the egg yolk mixture. Fill the pastry cups and bake for 15-20 mins. Allow to cool in the pan for 10 mins, then transfer to a wire rack to cool completely. Dust with powdered sugar just before serving.

pastry, butter, eggs, lowfat, sour cream, vanilla, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/15954 (may not work)