Thursday, May 6, 2010
Mini Cheesecakes with Caramel Sauce
This stuff made me weak behind the knees!  Don't get me wrong, I like chocolate, but I am really a fruity caramel type girl!  This came together in about 10 minutes total time and I poured it on everything that stood still long enough.  The cats are luck I don't eat meat!
Since I am not baking in the evening due to the heat stroke it will cause the illustrator being that the air conditioner is still broken...I am coming up with different ways to satisfy my sweet tooth.  This did not disappoint at all!  I had a sad lone banana that was either going to be eaten today or it was going into banana bread.  I decided to slice it up, throw it in a bowl, crumble some Vanilla KinniToos, pour on some caramel love and enjoy!
So good!  Look at the dribble down the side of the cup.  Perfect caramel sauce consistency!  I was a happy camper!
I made the boys happy too with some mini cheesecakes with caramel sauce.  The cheesecake was lite and creamy with a Vanilla KinniToos as the base.  These little cheesecakes are so quick and easy to put together.  I did this at 7 am so the oven would only be on for a little bit in the morning.  I love making little treats like this.  Great portion control and a great way to take treats to events!  I know this is pure sugar, but I lowered the fat of the cheesecake and the caramel.  Everyone needs a little sugar every once in a while!  Everything is dairy and gluten free...perfect treats for our home!

Mini Cheesecakes
(makes 12)

2 8oz packages dairy free cream cheese
1/3 cup sugar
3 egg whites or 6 TBSP egg whites

Preheat your oven to 350 degrees.  Line a 12 cup muffin pan with liners and spray with no stick spray.  Place a cookie in the bottom of each liner.

In a mixing bowl combine the cream cheese through egg whites and mix until smooth.  Stop a couple of times and scrape down the bowl.  Evenly distribute between the muffin cups and bake for 20 minutes or until set in the middle.  Allow to cool completely and then refrigerate.

Dairy Free Caramel Sauce
makes 7oz

1 cup pure cane sugar
1/4 cup water
1/4 cup + 2 TBSP almond milk
2 TBSP Smart Balance Light
pinch kosher salt

Combine the sugar and water in a heavy sauce pan.  Cook on medium high heat stirring occasionally.  Bring it to a boil.  Keep an eye on it at this point.  Between 5 to 10 minutes it will caramelize.  When it reaches a deep amber color, remove from heat and stir in 1/4 cup almond milk quickly.  Add the Smart Balance and pinch of salt and continue to stir until completely mixed it.  At this point, I needed the extra 2 TBSP almond milk to get it to a pouring consistency.  Store in the refrigerator.

The caramel sauce tastes sinful, but it is actually low in fat and a little goes a long way!  It is only 61 calories per tablespoon and so delicious!

Do you cut calories on sinful dishes when you can?

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posted by Sarena Shasteen - The Non-Dairy Queen @ 9:28 AM  
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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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