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Mini Almond Cheesecakes

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Submitted by lin

YIELD

12 servings

PREP

40 min

COOK

0 min

READY

160 min

Ingredients

¾ 177
CUP ML ALMONDS
ground
1 15
TABLESPOON ML MARGARINE
melted
1 1
ENVELOPE ENVELOPE GELATIN, UNFLAVORED
unflavored
¼ 59
CUP ML WATER
cold
12 346.8
¾ 177
CUP ML MILK, SKIM
½ 118
CUP ML SUGAR
or 12 pkgs sugar sub.
¼ 1.3
TEASPOON ML ALMOND EXTRACT *
3 7.1E+2
CUPS ML PEACHES
fresh, slices, peeled

Directions

Stir together almonds and margarine in small bowl.

Press mixture evenly onto bottoms of 12 paper-lined baking cups (muffin tins).

Soften gelatin in water in small saucepan; stir over low heat until dissolved.

Beat cream cheese milk, sugar and almond extract in large mixing bowl at medium speed with electric mixer until well blended.

Stir in gelatin. Pour into baking cups; freeze until firm.

Place peaches in food processor or blender container; process until smooth.

Spoon peach purée onto individual plates.

Remove cheesecakes from freezer 10 minutes before serving.

Peel off paper.

Invert cheesecakes onto plates.

Garnish with additional peach slices, raspberries and fresh mint leaves, if desired.

Note: For a sweeter peach purée, add sugar to taste.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 105g (3.7 oz)
Amount per Serving
Calories 166 51% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 111mg 5%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 12g
Vitamin A 7% Vitamin C 5%
Calcium 7% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Sodium
 

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