Coconut Cheesecakes

These individual cheesecakes are almost effortless if you remember to take the cream cheese out to soften. A quick mix, a short bake and you have a creamy underlayer for a topping of fresh fruit. Plus, they satisfy the guidelines of South Beach and Atkins (if you use isomalt and not sugar) You could substitute low-fat cream cheese, though I didn’t bother.
Coconut Cheesecakes
makes 12
8 ounces cream cheese, room temperature
1 cup unsweetend coconut flakes
1 egg
1/2 cup cream
3 Tbsp sugar or isomalt
1/2 tsp vanilla
With a fork, mix the coconut, egg and cream cheese until the cheese is smooth. Pour in the cream and vanilla and stir well. Spoon into 12 muffin tins or papers. Bake at 160 for about 17 minutes or until the tops are just golden. Serve with sliced fresh fruit. Store in an airtight container.