Orange Cream Cheese Cookie Cups

• 8 ounces fat free cream cheese, divided
• 3 tablespoons skim milk
• 2 tablespoons reduced-calorie margarine
• 1 cup all-purpose flour
• 1 tablespoon Splenda granular
• 13 cup Splenda granular
• 2 egg whites
• 1 tablespoon fresh orange juice
• 2 teaspoons orange zest
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Coat two 12-cup miniature muffin pans with cooking spray; set aside.
2. To prepare cookie dough, in a large mixing bowl combine 2 ounces cream cheese, milk and margarine.
3. Beat on low speed until blended.
4. In a small bowl, combine flour and 1 tablespoon splenda.
5. Beat flour mixture into cream cheese mixture on low speed until blended.
6. Transfer cookie dough to a lightly floured surface and knead gently 4 times.
7. Divide dough into 24 equal portions and press each portion into bottom and up sides of prepared muffin pans; set aside.
8. To prepare filling, in a food processor or large bowl combine remaining 6 ounces cream cheese, 1/3 cup sugar, egg, orange juice, zest and vanilla.
9. Blend until smooth.
10. Spoon 2 teaspoons filling into prepared cookie cups.
11. Bake until filling is set and edges are golden, 20 to 25 minutes.
12. Cool on wire racks.
13. Yields one cookie cup per serving.

cream cheese, milk, margarine, flour, splenda, splenda, egg whites, orange juice, orange zest, vanilla

Taken from www.food.com/recipe/orange-cream-cheese-cookie-cups-201469 (may not work)