SPRINGFIELD, Mo. Vanilla Bean Cheesecake Shooters
Courtesy: Dietitian Lindsay Sparks of Mercy Hospital
Serving size: 1 shooter
•4 graham cracker squares (not the full rectangles)
•¼ cup cold heavy whipping cream
•1/3 cup 0% Greek yogurt
•1 (8 oz) package 1/3 –less-fat cream cheese, at room temperature
•1/3 cup sugar
•1 teaspoon fresh lemon juice
•1 vanilla bean, split lengthwise or 1 tsp vanilla extract
• 8 raspberries
• Mint leaves for garnish (optional)
1. Turn the graham crackers into crumbs by putting them in a zip-top plastic bag and crushing them with a rolling pin, or process in a food processor. Place ½ tablespoon of the crumbs in the bottom of each of 8 shot glasses.
2. Place a medium metal bowl and the metal whisk attachments of a hand mixer into the freezer for 10 to 15 minutes. Remove the bowl and attachments from the freezer. Put the cream in the bowl. Using the hand mixer, beat at medium speed until the cream holds stiff peaks, 2 to 3
minutes. Gently whisk in the yogurt until incorporated about 15 seconds.
3. In a separate bowl, combine the cream cheese, sugar, and lemon juice.
Scrape the vanilla seeds into the bowl, or add vanilla extract. Using the hand mixer beat until smooth. Gently stir in the whipped cream until combined. Put the mixture into a pastry bag fitted with a large plain tip
(or use a large zip-top bag with corner cut) and pipe the mixture into
the shot glasses. Top each with a raspberry and mint leaf. Keep refrigerated
until ready to eat.
Nutrition per Serving
Total fat: 9 gm
Sat fat: 6 gm
Sodium: 148 mg
Carbs: 12 gm
Sugar: 11 gm
Protein: 3 gm
Recipe adapted from Food & Nutrition Magazine