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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 86.0
  • Total Fat: 5.9 g
  • Cholesterol: 79.8 mg
  • Sodium: 83.7 mg
  • Total Carbs: 3.2 g
  • Dietary Fiber: 0.1 g
  • Protein: 5.5 g

View full nutritional breakdown of Mini Cocoa Swirl Cheesecakes calories by ingredient
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Mini Cocoa Swirl Cheesecakes

Submitted by: JACLYNR222

Introduction

A 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.
Number of Servings: 6

Ingredients

    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

Directions

Pre-heat oven to 350 ░F (175 ░C). Line 6 regular size muffin cups with paper foil liners.
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:ámakes 6 mini cupcake cheesecakes

Number of Servings: 6

Recipe submitted by SparkPeople user JACLYNR222.






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