Carrot Cheesecakes

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Ingredients

Crust:
6 Dried Figs
1/4C Shredded Carrots
1/4C Sweetened Fancy Flake Coconut
1/2C Whole Almonds
Cheesecake:
2 Whole Eggs, Large
1/C Plain Greek Yogurt
1/2C FF Cottage Cheese
1C Shredded Carrots
1/4C Sweetened Fancy Flake Coconut
1t Pure Vanilla Extract
1/4C Xylitol
1/2t White Cinnamon
Nutmeg to garnish

Directions

Preheat oven to 350F. In a food processor, grind 1/2C whole almonds. Add 6 figs, 1/4C shredded carrots and 1/4C sweetened shredded coconut and pulse. Roll into 12 equal balls. Line cupcake tins with cupcake paper. Flatten each ball into the bottom of each liner. In the food processor, blend 2 large eggs, 1/2C plain Greek yogurt, 1/2C fat free cottage cheese, 1C shredded carrots, 1/4C sweetened shredded coconut, 1t pure vanilla extract, 1/4C xylitol and 1/2t white cinnamon. Blend until completely smooth. Divide cheesecake batter equally into each cupcake liner. It comes out to like 3.5T of batter per cheesecake. Bake for 30 minutes and refrigerate for an hour. I also sprinkled mine with a little bit of nutmeg.

Makes: 12 individual cheesecakes

Serving Size: 1 cheesecake

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