Dessert

Reversed Carrot Cakelets is for Dessert.

Reversed Carrot Cakelets takes 60 minutes to prepare.

Reversed Carrot Cakelets takes 20 minutes to cook.

Reversed Carrot Cakelets makes 12 servings.

The ingredients for Reversed Carrot Cakelets are:

1 1/2 cups gingersnap crumbs
1/4 cup butter, melted
1/3 cup sugar
5 oz low-fat silken tofu
2 tbsp lemon juice
1 tbsp lemon zest
1 tsp vanilla
16 oz low-fat cream cheese, softened
1/3 cup sugar
2/3 cup carrot juice
1 1/2 tbsp tapioca starch
1 1/2 tbsp honey
1/4 cup raisins or chopped dates
2 tbsp shredded unsweetened coconut

Here is how you make Reversed Carrot Cakelets:

Preheat oven to 375F.In a small bowl, mix the gingersnap crumbs and butter until moist.Press about 2 tbsp of the crumb mixture into the bottoms of 12 foil-lined muffin cups.Bake 5 minutes, remove from the oven and set aside. In a food processor, puree sugar and silken tofu. Add lemon juice, lemon zest, vanilla and cream cheese, process until smooth. Fill muffin cups 3/4 the way full. Bake 17-20 minutes, until the top is set. Cool in the muffin tin 25 minutes, then remove and set on a baking sheet. Meanwhile, combine sugar and 1/3 cup carrot juice in a pot and bring to a simmer. Whisk the tapioca starch in the remaining juice and add to the cooking mixture. Simmer, stirring constantly, until the glaze thickens. Stir in the honey, bring to bubbling then remove from heat. Cool 20 minutes before using.Divide raisins and coconut between the tops of each cooled cheesecake.Spoon the thickened glaze overtop, allow to set.Chill before serving.Serving Size:?makes 12 mini-cheesecakesNumber of Servings: 12Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Reversed Carrot Cakelets is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 266.9

• Total Fat: 12.5 g
• Cholesterol: 31.4 mg
• Sodium: 216.6 mg
• Total Carbs: 33.7 g
• Dietary Fiber: 0.5 g
• Protein: 5.6 g

The dietary needs meet for Reversed Carrot Cakelets is Vegetarian