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$15 each

Cherry Cheese Cake Cups

Total Servings: 24

Ingredients:
2 (8 oz.) pkgs.	Cream Cheese
3/4 cup	Sugar (white granulated)
2 large	Eggs
1 Tbsp.	Lemon Juice
1 tsp.	Vanilla
24 counts	Paper Muffin Cups
24 counts	Vanilla Wafer Cookies
1 (21 oz.) can	Cherry Pie Filling (chilled)

Intructions:

1.   Place paper cups in one or many muffin tins. 2.   Place on cookie in each cup. 3.   Mix cream cheese, sugar, eggs. 4.   Add lemon juice and vanilla 5.   Beat until light and fluffy. 6.   Fill 3/4 cup of the way full with cream cheese mixture. 7.   Bake a 375d for around 18 minutes. 8.   Use a toothpick inserted in the center to see if the cups are set. 9.   Top each cup with up to three cherries.

Note:  Much of the recipes nutritional content, labeled above, comes from the cherry topping. This recipe was tested with three cherries. You can reduce the cherries but do not exceed three.

Nutrient Analysis:

Servings Calories Protein (g) Fat (g) Sodium (mg) Potassium (mg) Phosphorous (mg) Carbs* (g)   Recommended   Serving Size (1) 143 2 12 76 58 35 17   Whole Recipe (6) 3422 55 288 1824 1402 842 410

* Carbohydrates

Sample recipies from Calabash Cookbook For Kidney Health
Entrees:  Frittata (baked omelet)	Entrees:  Garlic Shrimp with Linguine
Salads:  Chinese Vegetable Salad	Desserts:  Cherry Cheese Cake Cups

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