Preheat oven to 300 degrees; line two mini muffin pans with paper liners. Place cream cheese, sugar, cottage cheese, flour, cocoa, creme de menthe, vanilla extract, salt and egg in a blender; cover and process until smooth. Spoon batter evenly into prepared pans. Bake for 18 minutes. Cool in pans on wire racks. Cover and chill for at least 2 hours. Pull a vegetable peeler down the sides of the candies, making tiny shavings. Top cheesecakes with shavings. (per cheesecake: 49 calories, 1.7g fat, 31% calories from fat) Recipe By : Cooking Light, Guilt-Free Desserts
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|Serving Size: 1 Serving (29g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 12 (15%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 12.8mg||4 %|
|Sodium 63.4mg||2 %|
|Potassium 30.8mg||1 %|
|Total Carbohydrate 14.8g||4 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 14.7g|
|Protein 1.5g||2 %|
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Calories per serving: 80
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