Mini Sicilian Cheesecakes

I was looking for a light, relatively easy dessert to make tonight. I went through my file of recipes and ran across this one that I pulled out from a Rachel Ray mag a while back, but never got around to trying. When I put the recipe through my recipe calculator, it turned out these little beauties only have 90 calories each. Rachel's recipe called for toasted pine nuts to go on top, and while I would have LOVED that, I don't have any on hand right now, so instead, I topped mine with fresh blueberries.

Mini Sicilian Cheesecakes
Ingredients:
2 large eggs
3/4 tsp pure vanilla extract
1/2 cup granulated sugar
3/4 lb (12 oz) ricotta cheese (I used part-skim ricotta)
Grated peel of 1 lemon
1.5 tsp flour
1/4 cup pine nuts, toasted or fresh blueberries
Confectioner's sugar, for dusting

1. Preheat oven to 350 degrees. Using an electric mixer, beat the eggs and vanilla on high speed until pale yellow and fluffy, about 7 minutes. Slowly beat in the granulated sugar. On low speed, mix in the ricotta, lemon peel and flour.

2. Line a muffin pan with 12 foil baking liners and lightly spray with cooking spray. Pour the cheese mixture into the foil liners. Place the muffin pan on a rimmed baking sheet, transfer to the oven and pour about 1.5 cups of water onto the baking sheet to make a water bath. Bake until the cheesecake centers are just set, about 20 minutes. Remove the muffin pan from the baking sheet, then top the cheesecakes with the pine nuts or blueberries, patting gently to adhere. Let cool for about 30 minutes (mine went into the fridge), then dust with confectioner's sugar.

These were light, creamy and delicious.