Mini Strawberry Cheesecake Tacos Directions:
- Preheat your oven to 400°F (200°C). Cut 4-5 rounds from each tortilla shell using a cookie cutter to get about 20 shells. Dip each round into melted light butter, then coat in graham cracker crumbs.
- Flip a muffin tin upside down. Place the tortilla rounds between muffin cups to create a taco shape. Bake for 10 minutes, or until just golden brown. Let cool in the pan.
- To make the strawberry filling: In a small pot, add water, sugar substitute, and strawberries. Bring the mixture to a boil, then reduce to a simmer to soften the strawberries.
- Dissolve cornstarch in cold water and pour it into the strawberry mixture. Bring to a boil, stirring constantly until the mixture thickens (it will remain slightly chunky). Remove from heat and allow to cool completely.
- In a mixing bowl, beat the light cream cheese, fat-free whipped topping, powdered sugar substitute, lemon zest, and vanilla extract on medium speed for 2 minutes until the mixture thickens. Chill in the fridge for 30 minutes. Transfer to a piping bag.
- Fill the taco shells with the cream cheese mixture and top with 1/2 teaspoon of the strawberry filling. Sprinkle with additional graham cracker crumbs, if desired.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- Tortillas: ~4 points (depending on brand)
- Light butter: ~4 points
- Strawberries: 0 points
- Granulated sugar substitute: 0 points
- Fat-free whipped topping: ~2 points
- Light cream cheese: ~6 points
- Powdered sugar substitute: 0 points
Total Points: 16
Servings: 20
Points Per Serving: 1
Nutrition Information:
- Calories: 50
- Fat: 3g
- Protein: 1g
- Carbohydrates: 7g
- Sugar: 1g
- Sodium: 35mg
I await your comments! Enjoy!
