Easy Lemon Cheesecake Cups
PersonalPoints™ per serving
Not only do these super-speedy cheesecake bites give you a burst of sunny lemon flavor, they also offer probiotic goodness to boot. Cultured cottage cheese is probiotic-rich, and it blends to a creamy consistency similar to softened cream cheese. A splash of kefir—sometimes called drinkable yogurt—also contains beneficial live active cultures and enhances the creaminess of the filling. You can enjoy these immediately after making them, or you can chill them for a few hours ahead of eating. If you make them more than three or four hours ahead, though, the phyllo might get soggy.
Mini phyllo shell(s)
Plain lowfat cultured cottage cheese
Plain lowfat cultured kefir
Powdered sugar (icing sugar)
Fresh lemon juice
Fat free whipped topping
- Preheat oven to 350°F. Arrange phyllo shells on a small baking sheet. Bake at 350°F for 5 minutes. Remove from pan and let cool.
- Combine cottage cheese and kefir in a mini food processor; process until smooth, stopping to scrape sides as needed. Add sugar, lemon zest, and lemon juice; process until well combined. Divide mixture evenly among phyllo shells, about 2 teaspoons per shell. Top each with 1 teaspoon whipped topping.
- Serving size: 1 cheesecake cup