RECIPE DOCTOR
Going light on cheesecake cupcakes

By Elaine Magee

Q. I saw an episode on the Food Network that featured Peaches 'N Cream Cheesecake Cupcakes and I wanted to know if you could lighten it up for calories mainly. My family loves desserts, but we try to keep them to 200 calories.

A. The best way to cut calories quickly is to cut some of the fat grams, because for each fat gram eliminated you bring it down by 9 calories. By using light cream cheese and replacing some of the eggs with egg substitute in the cheesecake portion and by using fat-free sour cream in the topping, we are cutting 9 grams of fat per serving (that's 81 calories).

I also try to trim back sugar a bit to cut extra calories (each gram of cut carbohydrates from sugar reduces the calories by 4). In this recipe, I was able to cut a little sugar from the peach mango topping and the cheesecake mixture. But the sour-cream topping only calls for 3 tablespoons, and because we are using a fat-free or light sour cream, every tablespoon of the sugar is probably needed to help balance the flavors.

These mini cheesecakes work great for parties or potlucks because each serving is portioned and in its own wrapper.

For an optional tropical garnish, sprinkle shredded coconut over the top of each cheesecake.

The original recipe was provided to the Food Network by a viewer, Julie Coleman, and it contained 241 calories, 15.5 g fat, 9.5 g saturated fat, and 96 mg cholesterol per serving.

LIGHT PEACHES AND CREAM MINI CHEESECAKES

Peach mango topping:

• 2 cups peeled, chopped ripe peaches (thawed frozen peaches also can be used)
• 1/2 cup mango nectar (available in cans in the juice section of your supermarket)
• 3 tablespoons sugar
• 3 tablespoons Splenda (optional)
• 2 1/2 tablespoons cornstarch

Cheesecake Layer:

• 3 (8-ounce) packages light cream cheese
• 3 large eggs (higher Omega-3 eggs if possible)
• 1/2 cup egg substitute
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons almond extract
• 2/3 cup sugar
• 1/3 cup Splenda (optional)

Sour-cream topping:

• 1 cup fat-free or light sour cream
• 3 tablespoons sugar
• 1 teaspoon vanilla extract

Combine 1 cup of the peaches with mango nectar, sugar and Splenda (if desired) and cornstarch in a medium, nonstick saucepan. Cook and stir over medium heat until the mixture bubbles and starts to thicken nicely (about 5 minutes). Cool for 10 minutes, then stir in the remaining peaches. Set aside.

Preheat oven to 300-degrees. Add cheesecake ingredients to a mixing bowl and beat with mixer on medium speed until smooth.

Line muffin tins with foil or paper baking cups and fill each ‡ full with cheesecake batter. Bake for 35-40 minutes or until center is just firm. (Do not turn off oven yet.)

Add sour-cream topping ingredients in a bowl and blend together using whisk. When cheesecakes cool slightly and they sink slightly in the middle, place a heaping teaspoon of the sour-cream mixture in the middle of each. Place back in the oven for 5 more minutes. Remove from oven and cool.

Spoon a tablespoon full of the peach topping over the top of each mini cheesecake and refrigerate.

Per serving: 152 calories, 6 g protein, 19 g carb, 5.5 g fat (3 g saturated fat, .5 g monounsaturated fat, 1.3 g polyunsaturated fat), 48 mg cholesterol, 1 g fiber, 188 mg sodium. Calories from fat: 35 percent. Omega-3 fatty acids .5 g. Omega-6 fatty acids .8 g.

Weight Watchers points: 3.

Reach Elaine Magee at www.recipedoctor.com. Personal responses cannot be provided. This column is distributed by the Knight Ridder News Service.