Easy cherry cheesecake cups
These speedy easy cherry cheesecake cups are like a burst of sunshine (if sunshine also provided good-for-the-gut probiotics).Easy cherry cheesecake cupsA food processor turns cottage cheese into a silky filling, while the cherry ripping gives it that sweetness.Serves 15 each is 1 weight watchers point
Ingredients
- Mini phyllo shells
- 15 item s
- Fat free cottage cheese
- ⅔ cup s
- Plain lowfat cultured kefir
- 1 Tbsp
- No sugar cherry pie filling
- 10 ounces
- Lemon zest
- 1 tsp plus more for garnish
- Fresh lemon juice
- 1 Tbsp
Instructions
- Preheat the oven to 350°F. Arrange the phyllo shells on a small baking sheet in liners Bake the shells until toasted around the edges, about 5 minutes. Let cool completely.
- In a mini food processor, pulse the cottage cheese and kefir until smooth, stopping to scrape down the sides of the bowl as needed.
- Add the lemon zest and juice and process until well combined. Divide the filling among the phyllo shells, about 2 tsp per shell. Top each with no sugar cherry pie topping.
- Serving size: 1 cheesecake cup