PB2 Mini Cheesecakes, low fat, low carb and AWESOME!

If you love peanut butter like I do but wish that it was not loaded with so much fat, you should check out PB2.  PB2 is a natural, preservative free peanut butter powder made by bell plantation.  They reduce the fat content in the peanut butter and dehydrate it leaving a powder.  It can be mixed with water to make peanut butter or added to protein shakes, oatmeal. yogurt and any recipe.  This is a PB2 mini cheesecake recipe from their website, bellplantation.com that I tried last night.

You will need:

2 8 oz pkg: Fat-free cream cheese
1/2 cup: Fat-free sour cream
1/2 cup: Light ricotta cheese
3/4 cup: PB2
1/4 cup: Skim milk
1/4 cup: Splenda brown sugar
1/2 cup: Splenda granular
2 tsp: Vanilla extract
3/4 cup:Egg Beaters

1)Pre-heat your oven to 300 degrees with a pan of water in the bottom to steam and moisten the cheesecake. 

2)If you want to make mini cheesecakes place cupcake/muffin papers in a cupcake/muffin pan to make removal and eating easier.  If you prefer a whole cheesecake, you can skip this step. 
* Please note that I am not making a crust for my cheesecakes to reduce to carb/fat count.  If you would like to add a crust crush graham crackers, vanilla wafers or cookie of your choice, stir into melted butter and place in the bottom of the papers/pan.  Just keep in mind it will raise the fat and carb content.  

3)Mix all ingredients together with mixer or food processor until smooth and creamy.  Using a 1/4 cup measuring cup pour batter into each paper, this makes about 18 minis.  

4)Place pan in over, bake at 300 degrees for 50min, then turn over off and bake 30min.  Remove cheesecake from oven, let cool and refrigerate 4-6 hours.  You can definitely eat the cheesecake the moment it comes out of the oven but it will be hard to remove from the papers and the consistency will not be quite right yet.  

ENJOY!

NUTRITIONAL FACTS (per mini when making 18)

Carbs- 8 grams
Fat-     1 gram
Protein-8 grams