Lemon-Cream Cheese Cookie Cups

Yield: 2 dozen

Ingredients

• Dough:
• 1/2  cup  sugar
• 1/4  cup  butter or stick margarine, softened
• 1  teaspoon  vanilla extract
• 1  large egg
• 1 1/4  cups  all-purpose flour
• 1/2  teaspoon  baking powder
• 1/4  teaspoon  salt
• Cooking spray
• 
  Filling:
• 1/2  cup  sugar
• 1  teaspoon  grated lemon rind
• 1  teaspoon  lemon juice
• 1  large egg
• 1  (8-ounce) block 1/3-less-fat cream cheese
• 
  Topping:
• 1/4  cup  commercial fat-free lemon curd
• 1/4  cup  sliced almonds

Preparation

To prepare dough, beat 1/2 cup sugar and butter at medium speed of a mixer until light and fluffy. Add vanilla and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Add flour, baking powder, and salt to sugar mixture; beat at low speed until well-blended. Wrap dough in plastic wrap; freeze 15 minutes. Gently press dough into bottom and up sides of 24 miniature muffin cups coated with cooking spray.

Preheat oven to 350°.

To prepare filling, place 1/2 cup sugar and the next 4 ingredients (1/2 cup sugar through cream cheese) in a food processor; process until smooth, scraping sides of processor bowl occasionally. Spoon 1 tablespoon filling into each prepared muffin cup. Bake at 350° for 23 minutes or until edges are brown and filling is set. Remove cups from pans immediately; cool on a wire rack.

To prepare topping, spoon 1/2 teaspoon lemon curd onto each cookie cup. Sprinkle with almonds.

Nutritional Information

Calories:

119 (39% from fat)

Fat:

5.2g (sat 2.8g,mono 1.7g,poly 0.3g)

Protein:

2.4g

Carbohydrate:

16.1g

Fiber:

0.3g

Cholesterol:

31mg

Iron:

0.4mg

Sodium:

98mg

Calcium:

19mg