Coconut Cheesecake Cups
- Vegetable cooking spray
- 1/4 cup graham cracker crumbs
- 2 teaspoons sugar
- 2 teaspoons reduced-calorie margarine, melted
- 1/4 cup frozen egg substitute, thawed
- 3 1/2 tablespoons light process cream cheese product, softened
- 1 tablespoon sifted powdered sugar
- 1 teaspoon all-purpose flour
- 1/4 teaspoon coconut extract
- 1 (6-ounce) carton vanilla nonfat yogurt
- 1 tablespoon plus 1 teaspoon flaked coconut, toasted and divided
- Coat 2 (6-ounce) custard cups with cooking spray. Combine graham cracker crumbs, 2 teaspoons sugar, and margarine; press evenly onto bottoms and 1 inch up sides of cups.
- Beat egg substitute and next 5 ingredients at medium speed of an electric mixer until fluffy. Stir 1 tablespoon coconut into cheese mixture. Spoon cheese mixture evenly into prepared cups; sprinkle with remaining 1 teaspoon coconut. Bake at 325u0b0 for 30 to 35 minutes or until almost set. Turn off oven, and leave cheesecakes in oven 2 minutes. Partially open oven door; leave cheesecakes in oven 1 hour. Remove from oven; let cool to room temperature on a wire rack. Cover and chill 2 hours or until set.
vegetable cooking spray, graham cracker crumbs, sugar, margarine, frozen egg substitute, cream cheese, powdered sugar, flour, coconut, vanilla nonfat yogurt, flaked coconut
Taken from www.myrecipes.com/recipe/coconut-cheesecake-cups (may not work)