Mini Cocoa Swirl CheesecakesSubmitted by: JACLYNR222
IntroductionA low fat, low carb recipe that's great for a special occasion or just for snacking on. A low fat, low carb recipe that's great for a special occasion or just for snacking on.
1/2 cup ricotta cheese, part skim
1 large whole egg
1 large egg yoke
1/2 tsp vanilla extract
1/2 tbsp unsweetened coco powder
25 g sugar substitute (2 tbsp)
6 oz reduced fat cream cheese
Blend cream cheese and ricotta in a food processor until creamy.
Add sugar substitute, egg, egg yoke, vanilla and process until smooth.
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. (**Optional: I usually combine the cocoa powder in with the rest of the ingredients to save time and because I'm never good at the folding thing)
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.
Bake until the cakes are puffed and set, 20-25 minutes.
Remove from the bain marie and cool at room temperature.
Refrigerate until chilled, about 2 hours. Bon Appetite!
Serving Size: makes 6 mini cupcake cheesecakes
Number of Servings: 6
Recipe submitted by SparkPeople user JACLYNR222.