Mini Cocoa Swirl Cheesecakes

Ingredients

• 1/2 cup ricotta cheese, part skimNutrition
• 1 large whole eggNutrition
• 1 large egg yokeNutrition
• 1/2 tsp vanilla extractNutrition
• 1/2 tbsp unsweetened coco powderNutrition
• 2 tbsps sugar substituteNutrition
• 6 oz reduced fat cream cheeseNutrition

Directions

1. 1Pre-heat oven to 350 °F (175 °C). Line 6 regular size muffin cups with paper foil liners.
2. 2Blend cream cheese and ricotta in a food processor until creamy. Add sugar substitute, egg, egg yoke, vanilla and process until smooth.
3. 3Divide 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. 4Place 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. 5Bake until the cakes are puffed and set, 18-20 minutes.
6. 6Remove from the bain marie and cool at room temperature.
7. 7Refrigerate until chilled, about 2 hours. Bon Appetite!
8. 8Note: based on recipe from the South Beach Diet, Quick and Easy Cookbook.

Nutrition per serving

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