3.5 tablespoons process cream cheese product light softened
0.3 cup egg substitute frozen thawed
1 teaspoon flour all-purpose
0.3 cup graham cracker crumbs
2 teaspoons butter melted reduced-calorie
6 ounce carton vanilla nonfat yogurt
1 tablespoon powdered sugar sifted
2 teaspoons sugar
Equipment
oven
wire rack
hand mixer
Directions
Coat 2 (6-ounce) custard cups with cooking spray.
Combine graham cracker crumbs, 2 teaspoons sugar, and margarine; press evenly onto bottoms and 1 inch up sides of cups.
Beat egg substitute and next 5 ingredients at medium speed of an electric mixer until fluffy. Stir 1 tablespoon coconut into cheese mixture. Spoon cheese mixture evenly into prepared cups; sprinkle with remaining 1 teaspoon coconut.
Bake at 325 for 30 to 35 minutes or until almost set. Turn off oven, and leave cheesecakes in oven 2 minutes. Partially open oven door; leave cheesecakes in oven 1 hour.
Remove from oven; let cool to room temperature on a wire rack. Cover and chill 2 hours or until set.
