Low Fat Mint Cookies & Cream Cheesecake Cups
- Ready In:
- 4hrs
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1⁄2 cup Splenda granular
- 1⁄2 tablespoon cornstarch
- 8 ounces fat free cream cheese
- 2 tablespoons skim milk
- 2 cups fat-free cool whip
- 1⁄8 teaspoon peppermint extract
- 32 -40 chocolate, teddy grahams
directions
- 1. Put Splenda and cornstarch in food processor and blend well together.
- 2. Combine Splenda mixture, cream cheese and milk with an electric mixer.
- 3. Fold in Cool Whip and peppermint extract.
- 4. Divide into 4 dessert cups; cover with plastic wrap and refrigerate 4 hours.
- 5. Break 8 - 10 Teddy Grahams into pieces per cup and stir in right before serving.
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