Petite Cheesecakes
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INGREDIENTS
INSTRUCTIONS
Preheat oven to 375 F. Line 32 small muffin tins with foil baking cups. In a large bowl, combine the cream cheese, eggs, sugar, lemon rind and vanilla with an electic mixer. Blend well. Place one vanilla wafer in each muffin cup. Spoon about 1 Tbsp of cheese mixture on top of the vanilla wafers. Bake for 15 minutes, cool slightly. To serve, top each cheesecake with a Tbsp of cherry pie filling. Notes: Keep refrigerated. Freezes well without the pie filling. Substitute any other filling as well. From: Canadian Western Natural Gas leaflet.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Dessert (41g) | ||
| Recipe Makes: 32 Desserts | ||
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| Calories: 130 | ||
| Calories from Fat: 33 (25%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.7g | 5 % | |
| Saturated Fat 1g | 5 % | |
| Monounsaturated Fat 1.8g | ||
| Polyunsanturated Fat 0.5g | ||
| Cholesterol 66.1mg | 20 % | |
| Sodium 55.7mg | 2 % | |
| Potassium 33.8mg | 1 % | |
| Total Carbohydrate 22.1g | 7 % | |
| Dietary Fiber 0.3g | 1 % | |
| Sugars, other 21.8g | ||
| Protein 2.4g | 3 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 130
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