Mini Chocolate Chip Cheesecakes

 Makes 12 servings

Ingredients:
Crust:
1/2 cup pecan halves (chopped)
2 packets Splenda
1 tablespoon butter (melted)

Cheesecake:
1 package cream cheese (8 oz)
1 egg
1/2 teaspoon vanilla
1/4 cup granulated Splenda
2 tablespoons mini chocolate chips
 

Directions:

Preheat oven to 350 degrees.
Line wells of 12 cup muffin pan with paper or foil cup liners
Spray cup liners with nonstick coating.
Put chopped nuts, splenda pkgs and butter
in a small bowl and combine thoroughly.
Distribute nut mixture evenly between 12 cups
to form bottom crust.. about a teaspoon or so for each cup.
Place cream cheese, egg, vanilla extract and granulated Splenda
into blender or food processor and blend until smooth.
Fold in the mini chocolate chips.
Divide the mixture evenly between the 12 cups. 
Bake for 15 minutes at 350 degrees.
Cool and refrigerate for at least 1 hour.
Will keep refrigerated for several days, and freezes well.

Makes 12 Servings
1 serving = 

Calories: 122
Net Carbs  2.2 grams
Protein 2.5 grams