CHOCOLATE MINT CHEESECAKE CUPS

3/4 cup light cream cheese
1/2 cup sugar
1/2 cup 1% fat cottage cheese
2 tablespoons all-purpose flour
3 tablespoons unsweetened cocoa powder
3 tablespoons creme de menthe
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 egg
2 chocolate-covered mint wafers (for garnish)

Preheat oven to 300 degrees F. Line two mini muffin pans with paper liners.

Place cream cheese, sugar, cottage cheese, flour, cocoa, creme de menthe, vanilla extract, salt and egg in a blender; cover and process until smooth. Spoon batter evenly into prepared pans.

Bake for 18 minutes. Cool in pans on wire racks. Cover and chill for at least 2 hours.

TO SERVE:
Pull a vegetable peeler down the sides of the candies, making tiny shavings. Top cheesecakes with shavings.

Makes 24

Per cheesecake: 49 calories, 1.7g fat, 31% calories from fat

Source: Cooking Light