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Mini New York cheesecakes
- 6 wheatmeal biscuits, crumbled
- 200g low-fat ricotta cheese
- 125g light cream cheese, softened
- 1/2 cup NESTLÉ Sweetened Condensed Skim Milk
- 1/3 cup caster sugar
- 3 eggwhites
- 200g mixed fresh blueberries and raspberries
- Preheat oven to 180°C (350°F).
- Line eight holes in a 12-hole muffin pan with paper muffin cases.
- Place crumbled biscuits in the base of each case.
- Beat together cheeses, condensed milk, sugar and eggwhites.
- Spoon into cases and bake for 25 minutes or until set.
- Allow to cool.
- Serve topped with berries.
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