Diane’s Guilt-Free Cheesecake Cupcakes

Creamy, low-fat cheesecake with a touch of cocoa icing.

For Cheesecakes:
16 oz light Cream cheese
1/2 cup 2% Small curd cottage cheese
2 TBS reduced fat Sour Cream
1/2 teaspoon Sweetzfree
1/2 tsp Vanilla extract
1/4 tsp lemon juice
3/4 cup eggbeaters

For icing:
2 TBS unsweetened cocoa powder
2 TBS fat free milk
1 tsp I Can't Believe It's Not Butter Spray (poured from opening the bottle)
( or you could use any liquid margarine or butter)
1/4 tsp Sweetzfree
1/4 tsp Vanilla extract

To make cheesecakes:
Preheat oven to 350. Spray 12 muffin tins with butter flavor PAM. Blend all cheesecake ingredients in a blender at medium speed, to yield a thick wet batter. Place 1/4 cup batter in each muffin tin, and bake 25 minutes, or till toothpick comes out clean from center of one of the cakes. Remove from oven and cool.

To make for Icing:
Mix all icing ingredients together well, and spread a thin layer on each cake. I finished it off with a light dusting of regular granulated Splenda.