3/4 c Fat-free cream cheese —
Softened
1/2 c Fat-free cottage cheese
3 tb Creme de menthe
1 Egg white — whipped
1/2 ts Vanilla
2 tb Unbleached flour
1/2 c Granulated sugar
3 tb Cocoa powder — sifted
1/4 ts Salt
Andes Candies
Preheat oven at 300. Prepare 24 mini muffin pans with cooking spray
and flour. In a mixing bowl, combine cream cheese, cottage cheese,
cream de menthe egg white, and vanilla. In another mixing bowl,
combine flour, sugar, cocoa powder, and salt. Mix wet ingredients
with dry ingredients just until moistened. Spoon batter into
prepared pans. Bake for 18 minutes. Pull a vegetable peeler down
the sides of the candies, making tiny shavings. Top cheesecakes with
shavings.
Yields
24 servings