01-14-2010, 12:32 AM
Mini cappuccino cheesecakes!!! Diet-friendly and 20 mins from prep to plate! 
Ingredients
-340g fat free philadelphia
-2 scoops of your fave PP (I used Muscle Milk cookies and cream. Have made it before using a very good Vanilla PP. Just make sure you like the taste because it will be the main flavour).
-5g splenda
-1 egg
- Instant coffee granules
- Small splash of skimmed milk and some vanilla essence
Method
* Beat together cream cheese, splenda, egg, vanilla, and PP. Add a small splash of milk to help dissolve the PP if necessary.
*Once mixture is creamy and smooth, spoon into mini-muffin tin (lightly grease the tin if it's not silicone). Reserve some of the cheesecake mixture (~ 2 tbsp).
* Beat some instant coffee granules into the 2 tbsp of cheesecake mixture you set aside. The amount is up to you, depends on how much you like coffee.
* Spoon a bit of the coffee batter onto the top of each mini-cheesecake and swirl the coffee batter in, so as to incorporate the two batters.
*Bake at 150C for 10 mins or until the cheesecakes are cooked and the centre is just a little wobbly.
*Refrigerate for 1 hour min. Enjoy.
Makes 6 mini-cheesecakes. ~120 cals, 13P each but this will vary depending on the PP you use.
Pic attached, topped with a chocolate covered espresso bean
Ingredients
-340g fat free philadelphia
-2 scoops of your fave PP (I used Muscle Milk cookies and cream. Have made it before using a very good Vanilla PP. Just make sure you like the taste because it will be the main flavour).
-5g splenda
-1 egg
- Instant coffee granules
- Small splash of skimmed milk and some vanilla essence
Method
* Beat together cream cheese, splenda, egg, vanilla, and PP. Add a small splash of milk to help dissolve the PP if necessary.
*Once mixture is creamy and smooth, spoon into mini-muffin tin (lightly grease the tin if it's not silicone). Reserve some of the cheesecake mixture (~ 2 tbsp).
* Beat some instant coffee granules into the 2 tbsp of cheesecake mixture you set aside. The amount is up to you, depends on how much you like coffee.
* Spoon a bit of the coffee batter onto the top of each mini-cheesecake and swirl the coffee batter in, so as to incorporate the two batters.
*Bake at 150C for 10 mins or until the cheesecakes are cooked and the centre is just a little wobbly.
*Refrigerate for 1 hour min. Enjoy.
Makes 6 mini-cheesecakes. ~120 cals, 13P each but this will vary depending on the PP you use.
Pic attached, topped with a chocolate covered espresso bean
You guys would need to refrigerate them 
