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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