Morgans Reduced Fat Cheesecake Cups Recipes

CHEESECAKE CUPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin tin cups with cupcake liners.
• Place 1 cookie in the bottom of each cupcake liner.
• Beat cream cheese and sugar together in a medium bowl using an electric mixer until creamy. Beat in eggs and vanilla extract until smooth. Pour batter over the wafers in the cupcake liners.
• Bake in the preheated oven until golden and set, about 15 minutes.

MORGAN'S REDUCED-FAT CHEESECAKE CUPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 8 muffin cups with cupcake liners.
• Place 1 wafer in the bottom of each cupcake liner.
• Mix cream cheese with 1/4 cup plus 2 tablespoons sugar in a bowl until sugar is dissolved. Add egg, vanilla extract, and lemon extract. Mix until batter is smooth.
• Fill each wafer-lined muffin cup 1/2- to 2/3-full of batter.
• Bake in the preheated oven until set, about 15 minutes. Top each with blueberry pie filling.

LOW-FAT CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray.
• Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Press the crumbs onto the bottom of the prepared pan. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
• Meanwhile, beat both cream cheeses and the sugar with an electric mixer on medium-high speed until smooth, about 5 minutes. Beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, about 3 minutes. Pour over the crust.
• Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
• Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.

MORGAN'S MACARONI AND CHEESE

Steps:

• Boil macaroni according to box direction.
• Melt 1/2 butter large pot.
• Add flour and stir until thickened.
• Slowly add milk and half and half.
• When it starts to thicken take off heat.
• Add mustard, garlic, Worcestershire sauce and hot sauce.
• Stir in 1/2 cheddar cheese until blended.
• Stir in Parmesan/Romano cheese.
• Stir in cup cottage cheese.
• Fold cooked macaroni into mixture.
• Add 1/2 mixture in buttered casserole dish.
• Sprinkle on 1/2 the remaining cheddar.
• Add remaining macaroni mixture.
• Sprinkle remaining cheddar cheese on top.
• Melt remaining butter in microwave.
• Stir butter into breadcrumbs.
• Add breadcrumbs to top of casserole.
• Bake at 375°F for 35 minutes.

LOW-FAT CHEESECAKE

Steps:

• In a bowl, beat cream cheese, 2/3 cup sugar and 1/2 teaspoon vanilla until fluffy. Gradually add egg substitute; beat until smooth. Pour into a 9-in. pie plate that has been coated with cooking spray. Bake at 350° for 30-35 minutes or until puffy and light brown around the edges. Cool on a wire rack for 10 minutes. , Meanwhile, combine sour cream and remaining sugar and vanilla. Spread over cheesecake. Bake 15 minutes longer. Cool completely on a wire rack. Refrigerate. , Before serving, top each serving with 2 tablespoons cherry pie filling.