Gorgeously red and sinful only in taste, these wondrous “cakes” in a cup, clock in at 150 slim calories each. New twists on old favorites don’t always match the original, but I think you’ll agree this is a stellar red velvet dessert anytime of year!
Makes 12 “cupcakes”
Ingredients
2/3 cup crushed chocolate graham crackers
3 tablespoons plus 1 cup granulated no-calorie sweetener,* divided
2 tablespoons plus ¼ cup cocoa powder, divided
2 tablespoons margarine or butter, melted
1 cup low-fat cottage cheese
8 ounces light tub-style cream cheese
1½ tablespoons red food coloring
2 tablespoons cornstarch
2 tablespoons granulated sugar
1 teaspoon vanilla extract
¼ teaspoon almond extract
2 large eggs
½ cup light sour cream
1½ cups light whipped topping
Instructions
1. Preheat the oven to 300 F. Place cupcake liners in a 12-cup muffin tin (and spray with nonstick cooking spray if not using foil liners).
2. In a small bowl, stir together graham cracker crumbs, 3 tablespoons sweetener, 2 tablespoons cocoa powder, and margarine. Press 1 rounded tablespoon into the bottom of each muffin cup. Place the muffin tin in the freezer while preparing the filling.
3. Using a food processor, or immersion blender, blend the cottage cheese until smooth. Transfer to a bowl and add cream cheese, remaining sweetener, ¼ cup cocoa powder, and next 5 ingredients(food coloring through extracts). Beat mixture with an electric mixer on low until smooth. Add the eggs and beat until just blended. Stir in the sour cream.
4. Spoon 3 tablespoons of the filling into each muffin cup and spread until level. Bake for 15 to 18 minutes.Bake for 15 to 18 minutes, or until cheesecakes are set but centers jiggle slightly. Cool to room temperature. Chill in the refrigerator until firm, at least 2 hours. When cool. Frost or top with 2 tablesppons whipped topping.
DARE TO COMPARE: A single piece of the Ultimate Red Velvet Cake Cheesecake topped with whipped cream at the Cheesecake Factory has a staggering 1,540 calories and 3 days’ worth of saturated fat.
*If you prefer to use splenda sugar for baking, use 1/2 as much as the recipe specifies for no-calorie granulated sweetener (it’s twice as sweet).
NUTRITION INFORMATION PER SERVING: (1 cupcake) Calories 150 | Carbohydrate 13g (Sugars 6g) |Total Fat 7g (Sat Fat 4.5g) | Protein 7g | Fiber less than 1g | Cholesterol 30mg | Sodium 230mg | Food Exchanges:1 Carbohydrate, 1 Lean Meat, ½ Fat | Carbohydrate Choices: 1 | Weight Watcher Plus Point Comparison: 4
