Mini Cheesecakes with Mango-Raspberry Sauce
- 1/2 cup frozen raspberries, thawed
- 1/2 cup frozen mango chunks, thawed
- 1/4 cup mango-apricot nectar or orange juice
- 1 Tbs. sugar
- 6 oz. fat-free or low-fat cream cheese, softened
- 3 Tbs. fat-free condensed milk
- 2 Tbs. mango-apricot nectar or orange juice
- 1 large egg, at room temperature
- 1/2 tsp. vanilla extract
- 2 round sugar cookies, such as Pepperidge Farm Sugar Cookies
- To make Mango-Raspberry Sauce: Puree all ingredients in blender until smooth.
- Strain, and set aside.
- To make Mini Cheesecakes: Preheat oven to 325F.
- Coat 2 6-oz.
- ramekins with cooking spray.
- Beat cream cheese with electric beater until smooth.
- Add condensed milk, and blend until smooth.
- Add nectar, egg and vanilla, and beat just until smooth.
- Set 1 cookie in bottom of each ramekin.
- Fill ramekins with cream cheese mixture.
- Place ramekins in 9-inch square ovenproof dish, and add hot water to come halfway up sides of ramekins.
- Place dish in oven, and bake 35 to 40 minutes, or until just set.
- Remove from water bath, and set on cooling rack for 30 minutes.
- Transfer to refrigerator, and chill 4 hours, or up to 2 days.
- Serve cheesecakes with Mango-Raspberry Sauce.
frozen raspberries, mango, mangoapricot, sugar, cream cheese, condensed milk, mangoapricot, egg, vanilla extract, sugar cookies
Taken from www.vegetariantimes.com/recipe/mini-cheesecakes-with-mango-raspberry-sauce/ (may not work)