Rocky Mountain Recipes 3-7-11 | TheFencePost.com
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Rocky Mountain Recipes 3-7-11

2 c. Nonfat Cottage Cheese

2 Eggs

1-1/2 c. Confectioners’ Sugar

1/3 c. Cocoa powder, unsweetened

1 Tbsp. plus 1-1/2 Tbsp. All-Purpose Flour

1-1/2 t. Instant Espresso Powder

1-1/2 t. Pure Vanilla Extract

9 Chocolate Wafer Cookies

Whipped Cream, optional

Preheat oven to 275 degrees. In a food processor, combine cottage cheese, eggs, sugar, cocoa powder, flour, espresso powder and vanilla. Process until smooth, about 4 minutes, scraping down sides as needed. Divide mixture among nine lined standard muffin cups with cupcake liners and place 1 cookie on top of each. Bake until fillings are set and cookies soften, about 25 to 30 minutes. Cool to room temperature and then refrigerate. To serve, invert cheesecakes onto plates and peel off liners. Top with whipped cream if desired.

Marlene Maurer • Lakewood, Colo.

2 c. Nonfat Cottage Cheese

2 Eggs

1-1/2 c. Confectioners’ Sugar

1/3 c. Cocoa powder, unsweetened

1 Tbsp. plus 1-1/2 Tbsp. All-Purpose Flour

1-1/2 t. Instant Espresso Powder

1-1/2 t. Pure Vanilla Extract

9 Chocolate Wafer Cookies

Whipped Cream, optional

Preheat oven to 275 degrees. In a food processor, combine cottage cheese, eggs, sugar, cocoa powder, flour, espresso powder and vanilla. Process until smooth, about 4 minutes, scraping down sides as needed. Divide mixture among nine lined standard muffin cups with cupcake liners and place 1 cookie on top of each. Bake until fillings are set and cookies soften, about 25 to 30 minutes. Cool to room temperature and then refrigerate. To serve, invert cheesecakes onto plates and peel off liners. Top with whipped cream if desired.

Marlene Maurer • Lakewood, Colo.

2 c. Nonfat Cottage Cheese

2 Eggs

1-1/2 c. Confectioners’ Sugar

1/3 c. Cocoa powder, unsweetened

1 Tbsp. plus 1-1/2 Tbsp. All-Purpose Flour

1-1/2 t. Instant Espresso Powder

1-1/2 t. Pure Vanilla Extract

9 Chocolate Wafer Cookies

Whipped Cream, optional

Preheat oven to 275 degrees. In a food processor, combine cottage cheese, eggs, sugar, cocoa powder, flour, espresso powder and vanilla. Process until smooth, about 4 minutes, scraping down sides as needed. Divide mixture among nine lined standard muffin cups with cupcake liners and place 1 cookie on top of each. Bake until fillings are set and cookies soften, about 25 to 30 minutes. Cool to room temperature and then refrigerate. To serve, invert cheesecakes onto plates and peel off liners. Top with whipped cream if desired.

Marlene Maurer • Lakewood, Colo.

2 c. Nonfat Cottage Cheese

2 Eggs

1-1/2 c. Confectioners’ Sugar

1/3 c. Cocoa powder, unsweetened

1 Tbsp. plus 1-1/2 Tbsp. All-Purpose Flour

1-1/2 t. Instant Espresso Powder

1-1/2 t. Pure Vanilla Extract

9 Chocolate Wafer Cookies

Whipped Cream, optional

Preheat oven to 275 degrees. In a food processor, combine cottage cheese, eggs, sugar, cocoa powder, flour, espresso powder and vanilla. Process until smooth, about 4 minutes, scraping down sides as needed. Divide mixture among nine lined standard muffin cups with cupcake liners and place 1 cookie on top of each. Bake until fillings are set and cookies soften, about 25 to 30 minutes. Cool to room temperature and then refrigerate. To serve, invert cheesecakes onto plates and peel off liners. Top with whipped cream if desired.

Marlene Maurer • Lakewood, Colo.

2 c. Nonfat Cottage Cheese

2 Eggs

1-1/2 c. Confectioners’ Sugar

1/3 c. Cocoa powder, unsweetened

1 Tbsp. plus 1-1/2 Tbsp. All-Purpose Flour

1-1/2 t. Instant Espresso Powder

1-1/2 t. Pure Vanilla Extract

9 Chocolate Wafer Cookies

Whipped Cream, optional

Preheat oven to 275 degrees. In a food processor, combine cottage cheese, eggs, sugar, cocoa powder, flour, espresso powder and vanilla. Process until smooth, about 4 minutes, scraping down sides as needed. Divide mixture among nine lined standard muffin cups with cupcake liners and place 1 cookie on top of each. Bake until fillings are set and cookies soften, about 25 to 30 minutes. Cool to room temperature and then refrigerate. To serve, invert cheesecakes onto plates and peel off liners. Top with whipped cream if desired.

Marlene Maurer • Lakewood, Colo.

2 c. Nonfat Cottage Cheese

2 Eggs

1-1/2 c. Confectioners’ Sugar

1/3 c. Cocoa powder, unsweetened

1 Tbsp. plus 1-1/2 Tbsp. All-Purpose Flour

1-1/2 t. Instant Espresso Powder

1-1/2 t. Pure Vanilla Extract

9 Chocolate Wafer Cookies

Whipped Cream, optional

Preheat oven to 275 degrees. In a food processor, combine cottage cheese, eggs, sugar, cocoa powder, flour, espresso powder and vanilla. Process until smooth, about 4 minutes, scraping down sides as needed. Divide mixture among nine lined standard muffin cups with cupcake liners and place 1 cookie on top of each. Bake until fillings are set and cookies soften, about 25 to 30 minutes. Cool to room temperature and then refrigerate. To serve, invert cheesecakes onto plates and peel off liners. Top with whipped cream if desired.

Marlene Maurer • Lakewood, Colo.


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