Wednesday, November 26, 2008
Tomorrow is Thanksgiving and I have already had my fill of pumpkin this Fall. Needing to make a dessert for tomorrow's meal, and wanting to keep it Thanksgiving-ish, I started searching cranberry recipes. I found a mouth-watering picture of a swirled cranberry cheesecake on cookinglight.com. Check it out...
Did you read it? See how long those directions are? Yeah, I'm much lazier than that. Here's my version which came out fantabulous! I had extra filling leftover (probably 1-1.5 cups), so you can do what I did and make yourself a small little cheesecake in an extra baking dish or freeze it for another time...or crush up extra oreos and keep making minis!
Ingredients & Directions
12 oz bag fresh cranberries
1/2 cup orange juice
1/4 cup lemon juice
1 1/4 cup sugar
Combine all ingredients in a saucepan and bring to a boil. Boil for 5-6 minutes, remove from heat and cool completely.
1 package reduced fat oreos
1/2 stick melted butter (4 TBSP.)
Grind Oreos in food processor until they become fine crumbs. Mix crumbs in bowl with melted butter. Press a spoonful of crumbs into each muffin in the pan.
16 oz. 1/3 less fat cream cheese
8 oz. fat free cream cheese
1 cup sugar
1 cup 1% milk (I'd use fat-free if we had it)
6 egg whites
Beat sugar and cream cheese until combined. Add milk and beat slowly. Add egg whites and mix until smooth.
Using a tablespoon, pour one spoonful of filling into each crust. Top with a few cranberries.
Bake at 325 for about 20-23 minutes.
I only have 2 mini-muffin pans, so I could only make 24 at a time. I kept the filling in the refrigerator as I worked. After each batch, I put the pans into the freezer for 10 minutes before attempting to remove them from the pan. I'm pretty sure I made 72 minis, plus my extra dish.