Dessert: Mini Cocoa Swirl Cheesecakes
A low fat, low carb recipe that's great for a special occasion or just for snacking on.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Ingredients
6 oz reduced fat cream cheese
1/2 cup ricotta cheese, part skim
2 tbsps sugar substitute
1 large egg yoke
1 large whole egg
1/2 tsp vanilla extract
1/2 tbsp unsweetened coco powder
Instructions
1. Pre-heat oven to 350 °F (175 °C). Line 6 regular size muffin cups with paper foil liners.
2. Blend cream cheese and ricotta in a food processor until creamy. Add sugar substitute, egg, egg yoke, vanilla and process until smooth.
3. Divide 1 cup of batter among the 6 muffin cups. Add cocoa powder to the remaining batter and combine. Drop a heaping tablespoon of the cocoa batter into each muffin cup and gently fold to form a swirl.
4. Place the muffin tin in a large roasting pan and fill the pan with hot water to reach half way up the muffin tin. This is called a bain marie.
5. Bake until the cakes are puffed and set, 18-20 minutes.
6. Remove from the bain marie and cool at room temperature.
7. Refrigerate until chilled, about 2 hours. Bon Appetite!
8. Note: based on recipe from the South Beach Diet, Quick and Easy Cookbook.
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Nutrition Facts
Serving Size: 6
Amount Per Serving | ||
---|---|---|
Calories 131 | ||
Fat 8.25 | ||
Carbohydrate 7.24 | ||
Protein 6.93 |