Instructions:

Mini Peppermint and Chocolate Chip Cheesecakes

Makes 48 servings.

Crust
1 cup chocolate wafer crumbs (such as
    Nabisco's Famous Chocolate Wafers; about 22 cookies)
2 tablespoons granulated sugar
2 tablespoons butter, melted
Cooking spray

Filling
12 hard peppermint candies, divided
2/3 cup (5 ounces) block-style fat-free cream cheese, softened
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
1/4 cup granulated sugar
2 tablespoons flour
2 large egg whites
1 large egg
1 (8-ounce) carton low-fat sour cream
1/4 cup semisweet chocolate mini chips
1/4 teaspoon peppermint extract
1 cup frozen fat-free whipped topping, thawed
2 tablespoons chocolate sprinkles

To cut this recipe in half, just omit the egg whites from the filling.

Preheat oven to 325 degrees F.

To prepare crust, combine the first 3 ingredients in a small bowl. Press about 1-1/2 teaspoons crumb mixture into the bottom of each of 48 mini muffin cups coated with cooking spray. Bake at 325 degrees F for 5 minutes.

To prepare the filling, place 6 candies, fat-free cream cheese and the next 6 ingredients (fat-free cream cheese through sour cream) in a food processor; process until smooth. Stir in mini chips and peppermint extract. Divide the filling evenly among prepared crusts. Bake at 325 degrees for 12 minutes or until done. Cool in pans on a wire rack for 30 minutes. Remove mini cheesecakes from pans, and cool completely. Top each mini cheesecake with 1 teaspoon whipped topping.

Crush the remaining 6 candies; sprinkle the crushed candies and chocolate sprinkles over the cheesecakes.

Yield: 4 dozen (serving size: 1 cheesecake).

Calories 54 (37% from fat); Fat 2.2g (sat 1.3g, mono 0.6g, poly 0.1g); Protein 1.6g; Carb 6.9g; Fiber 0.2g; Chol 10mg; Iron 0.2mg; Sodium 62mg; Calc 15mg