Mini Cheesecake with a Graham Cracker Crust
2 WW Points each
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Serves 4
¾ cup of 2% cottage cheese
¼ cup of fat free plain Greek Yogurt
1 large egg
¼ tsp of vanilla extract
2 tbsp of zero calorie sweetener, like Lakanto Monkfruit
2 tbsp of cornstarch
1 sheet (4 rectangles of graham cracker) I use Honey Maid Cinnamon
Preheat oven to 350 degrees, line a mini loaf pan with parchment paper be sure to have long sides for handles
Add ingredients (except cracker) to a blender cup. Blend until smooth. Place graham cracker on top of parchment, 1 graham cracker will fit perfectly in a 6x3x2 mini loaf pan. Pour batter over top and bake 40-45 minutes. Let cool in pan completely.
For the blueberry sauce: Microwave about 3 tbsp of blueberries for 30 seconds. Let cool slightly, pour into divot on top of cake. Refrigerate for an hour or more.
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