Dessert

Peach cheesecake cups is for Dessert.

Peach cheesecake cups takes several minutes to prepare.

Peach cheesecake cups takes several minutes to cook.

Peach cheesecake cups makes 12 servings.

The ingredients for Peach cheesecake cups are:

Ricotta Cheese, part skim milk, 500 grams
Egg substitute, liquid (Egg Beaters), 1/2 cup
Splenda, 2/3 cup
Peaches, canned, water pack, 1 cup, in slices
Lemon Peel, 1 tbsp
Lemon Juice, 1 fl oz
Phyllo Dough, 6 sheet cut in half

Here is how you make Peach cheesecake cups:

Pre-heat over at 375°FFold Phyllo Dought in 3, then in 2, to make a square (apply non fat cooking spray between each fold), set each square in a 12 piece muffin baking pan, to make the shells.Mix chesse, egg substitute, lemon peel and splenda with a mixer.Fill each shell with the mix and cook untill set.Once cooked, leave in refrigerator until cold.For the sauce, drain peaches and put them in a sauce pan, add lemon juice and boil 10 minutes, let cool and puree.Serve once shell with sauce over it, decorate with lemin zest. Number of Servings: 12Recipe submitted by SparkPeople user BELLACRAKER.

The nutritional information for Peach cheesecake cups is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 110.4

• Total Fat: 4.2 g
• Cholesterol: 13.0 mg
• Sodium: 117.1 mg
• Total Carbs: 11.7 g
• Dietary Fiber: 0.5 g
• Protein: 6.8 g