Experimental Low-Cal, Low-Fat Cheesecake Cupcakes

A low fat/cal cheesecake cupcake.

• Ready In: 55 mins
• Serves: 24
• Yields: 24 muffins

Ingredients

• 2  cups  all-bran cereal
• 1⁄2 cup brown sugar substitute
• 3  tablespoons light butter
• 500  g fat free cream cheese
• 1  cup fresh strawberries
• 1  egg
• 3  egg whites
• 1  cup sugar substitute
• 1  tablespoon lemon juice

Directions

1. Crush all bran in food processor add.
2. Brown sugar and butter.
3. Let it form a loose dough.
4. Put 1 teaspoon in each muffin cup and press in the bottom.
5. Put in oven at 325°F for 10 minutes to lightly brown.
6. In mixer put cream cheese, one egg, cup white sugar; mix till smooth, adding egg whites one at a time. When blended, add lemon juice until incorporated.
7. Spoon 2 tbsp of mixture into each muffin cup, on top of cooled crust, and bake at 300 for 30 minutes or until top lightly browns and a toothpick comes out clean.