Mini Mango Cheesecakes
Makes 18 Cheesecakes
Ingredients
- 18 square won ton wrappers
- One 8-ounce package 1/3-less-fat cream cheese (Neufchatel)
- 1 large egg
- 1/3 cup granulated sugar
- 2 tablespoons light sour cream
- 1 tablespoon all-purpose flour
- 1/2 teaspoon almond or vanilla extract
- 1 large mango, peeled, pitted and diced into 1/4-inch pieces
- 1 tablespoon amaretto or pure maple syrup
- 1/4 cup sliced almonds, lightly toasted
- Tiny mint leaves, optional garnish
Directions
- Preheat the oven to 350°F. Spray 18 mini muffin cups with nonstick cooking spray and set aside. Press a won ton wrapper into each muffin cup, letting it extend over the sides.
- In a medium bowl beat together the cream cheese, egg, sugar, sour cream, flour and almond extract with an electric mixer, beating just until smooth.
- Stir 1/4 cup mango into the mixture. Carefully spoon equal amounts into each lined cup using a small spoon.
- Bake until the wrappers are browned and the filling is set, 16 to 18 minutes. Let cool before removing from tins.
- Stir together the remaining mango and amaretto (or maple syrup if this is for kids). Top the cheesecakes with the mixture just before serving, and then sprinkle with the toasted almonds. Store in the refrigerator loosely covered. Garnish with mint leaves as desired.
Nutrition Information per Serving: 90 calories, 4g fat (1.5g saturated), 100mg sodium, 11g carbohydrate, 1g fiber, 5g protein
Adapted from the National Mango Board, 2008