Super Low-Fat Sour Cream Cheesecakes - cooking recipe

Ingredients

32 ounces fat free cream cheese
16 ounces fat free sour cream
1 cup Splenda granular
3 egg whites
2 teaspoons vanilla extract

Preparation

Preheat oven to 325 degrees.
Cream together cream cheese and Splenda. Add egg whites and mix well. Add vanilla and sour cream, blending well.
Divide evenly into 8 mini pie tins. Bake for 45 minutes, or until cakes jiggle evenly across the top. Let cool to room temperature, then refrigerate.
Top accordingly with fruit, preserves, peanut butter, whatever!