Chocolate Covered Cheese Cake Squares

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No feast is complete without a sweet ending. These low-sugar tarts, cakes, and chocolate desserts will satisfy diabetic and other guests alike. These bite-size delights are perfect for parties and also pibales pibale french, as guests can easily enjoy them while mingling and you’re less likely to go overboard on portions. Adapted from Esther Neustaeter, La Crete, Alberta, Canada

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Chocolate Covered Cheese Cake Squares

  1. 1. No feast is complete without a sweet ending. These low- sugar tarts, cakes, and chocolate desserts will satisfy diabetic and other guests alike. These bite-size delights are perfect for parties and also pibales pibale french, as guests can easily enjoy them while mingling and you’re less likely to go overboard on portions. Adapted from Esther Neustaeter, La Crete, Alberta, Canada Ingredients: For crust 1 cup graham cracker crumbs 1/4 cup finely chopped pecans 1/4 cup butter, melted For filling 2 packages (8 oz. each) fat- free cream cheese, softened 1/2 cup sugar 1/4 cup light sour cream 2 eggs, lightly beaten 1/2 tsp. vanilla extract For coating 24 ounces semisweet chocolate, chopped 3 tbsp. shortening Preparation: 1. Preheat oven to 325°F. To prepare the crust: Line a 9- inch-square baking pan with foil and grease the foil. Combine the cracker crumbs, pecans, and butter. Press into prepared pan and set aside. 2. To make the filling: In a large bowl, beat the cream cheese, sugar, and sour cream. Add eggs and beat on low speed just until combined. Stir in vanilla. Pour over crust. 3. Bake 35 to 40 minutes or until center is almost set. Transfer to a wire rack to cool. Freeze overnight. 4. For the coating, melt chocolate and shortening in a microwave and stir until smooth. Cool slightly. 5. Remove cheesecake from freezer. Using the edges of the foil, lift cheesecake out of pan. Peel off foil and cut into 49 squares. Refrigerate squares until ready to dip. 6. Using a toothpick, dip squares, one at a time, in coating. (Reheat if needed.) Place on waxed paper–lined baking sheets; spoon about 1 tsp. coating over each. Let stand 20 minutes or until set. Store in the refrigerator. Per square: 118 cal, 7 g fat (3 g sat), 13 g carbs, 3 g protein, 0 g fiber, 11 mg chol, 85 mg sodium, 37 mg calcium

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