Weight Watchers Wednesday

J and I were on our way to Aspen during the scheduled Weight Watchers meeting this week, so I don't have a weigh-in update for you. Instead, I'll leave you with another recipe! I picked a sweet one in honor of the upcoming Valentine holiday. Enjoy!

Mini Chocolate Cheesecakes with Cookie Crusts

POINTS® value | 3 Servings | 12 Preparation Time | 15 min Cooking Time | 0 min Level of Difficulty | Moderate

Ingredients

• 12 items chocolate wafer(s), about 2 1/2 oz
• 8 oz Neufchatel cheese, softened
• 1 cup 2% reduced fat milk
• 2/3 cup sugar
• 2 envelope unflavored gelatin
• 3 Tbsp unsweetened cocoa
• 1 cup water, boiling

Instructions

• Line 12 muffin tins with paper muffin liners. Place a wafer in the bottom of each of 12 muffin tins (or custard cups); set aside. (If the wafer doesn't fit in bottom of muffin liners, break into pieces to cover bottom.)
  
  
• Place cheese in bowl of a food processor and process until loose. With food processor running, pour milk down feed tube.
  
  
• In a separate medium bowl, mix together sugar, gelatin and cocoa with a fork or spoon. Slowly add boiling water, mixing as you go; mix quickly until gelatin has completely dissolved.
  
  
• With food processor running, slowly add cocoa mixture through feed tube; process thoroughly, about 1 minute.
  
  
• Fill each muffin liner (or custard cup) with about 1/3 cup of cheese mixture. (Muffin tins will be filled up to the top; custard cups should be about 2/3 full.) Chill for a minimum of 2 hours. Yields 1 per serving.

Notes

These easy-to-make cheesecakes can be made a day in advance and stored in the refrigerator. If you're a coffee lover, add a teaspoon of instant espresso to the cocoa mixture for an extra kick.