Speedy Cheesecakes - cooking recipe

Ingredients

1 sheet frozen puff pastry, thawed overnight in the refrigerator
None None butter, for greasing
2 medium eggs, separated
1 1/3 cups low-fat cottage cheese
1/3 cup sour cream
1 tsp vanilla extract
1/2 cup powdered sugar, plus extra for dusting

Preparation

Preheat the oven to 400\u00b0F. Roll out the pastry into a 15 x 18 inch rectangle and cut into 12 squares, or into circles using a 3 inch ring cutter. Grease a 12 cup muffin pan with butter and line each with a piece of pastry square or round. Transfer to the fridge while you prepare the filling.
Place the egg yolks in a bowl with the cottage cheese, sour cream, vanilla extract and the powdered sugar. Whip with electric beaters until light and creamy.
In a separate bowl and with clean beaters, whip egg whites until stiff, then gently fold into the egg yolk mixture. Fill the pastry cups and bake for 15-20 mins. Allow to cool in the pan for 10 mins, then transfer to a wire rack to cool completely. Dust with powdered sugar just before serving.