orange-ginger baby cheesecakes

With a simple orange marmalade topping, these sweet little bites are as easy as they are enticing.

Prep: 25 min.

Bake: 15 min.

M akes 16 servings

% cup finely crushed

gingersnaps

1 Tbsp. packed brown

sugar

3 Tbsp. butter, melted

1 8-oz. pkg. cream cheese,

softened

V%

cup orange marmalade

1

egg yolk

1 Tbsp. all-purpose flour

1 Preheat oven to 350°F. In small bowl, combine

crushed gingersnaps and brown sugar. Stir in

melted butter. Divide mixture among sixteen

134-inch muffin cups. Press mixture onto bottoms

and sides of cups. Bake for 5 minutes.

2

Meanwhile, in medium bowl, combine cream

cheese, V4 cup of the marmalade, egg yolk, and

flour. Beat with electric mixer on medium speed

until combined. Divide cream cheese mixture

among muffin cups. Bake about 15 minutes or

until a knife inserted in centers comes out clean.

3

Cool in pans on wire racks. Carefully remove

from muffin cups. Top each cheesecake with

about

Vz

teaspoon of the remaining marmalade. If

desired, cover and chill for up to 24 hours.

PER SERVING: 127 cal.,

8

3

total fat (5

3

sat. fat), 34 m

3

chol., 104 m

3

sodium,

13 $ carb., 0 s fiber, 2 s pro.

healthy eating

You don't need to derail your plans

to eat more healthfully to enjoy

cheesecake. Cut the fat and calories

in many cheesecake recipes by

using reduced-fat cream cheese

(Neufchatel) and light sour cream in

place of the regular versions. Also

replace calorie-laden toppings with

sliced fresh fruit.

57

great cheesecakes