Recipes

INGREDIENTS:

• 1 tbsp raw honey
• 6 purple passion fruits, divided
• 8 oz low-fat plain cream cheese
• 1 cup nonfat plain Greek yogurt
• 2 whole eggs
• 1 egg white
• 1/2 cup organic evaporated cane juice
• 1 tsp pure vanilla extract

INSTRUCTIONS:

1. Prepare coulis: In a small saucepan on medium heat, combine honey with 2 tbsp water. Cut 2 passion fruits in half and scoop out pulp (including seeds) from each into pan. Bring to a simmer, stirring constantly, until syrupy in consistency, about 60 to 90 seconds. Set aside.
2. Preheat oven to 350°F.  Line a 12-cup muffin tin with large paper liners.
3. Place a strainer over a bowl. Cut remaining 4 passion fruits in half and scoop out pulp from each into strainer. Using a rubber spatula, press pulp through strainer to separate seeds from pulp; discard seeds. In the bowl of a food processor fitted with a metal blade, combine remaining ingredients with strained pulp and pulse until very smooth. Divide mixture evenly between prepared muffin cups and bake for 20 to 22 minutes, until set. Remove from oven and let cool completely at room temperature. Top each with 1 tsp Passion Fruit Coulis and serve.