Mini Cocoa Swirl Cheesecake - 7g Carbs, 0g Fiber
From: The South Beach Diet (Phase 3)
Ricotta cheese mixed with reduced-fat cream cheese and cocoa makes
a rich and creamy chocolaty dessert. Muffin tins produce individual
servings, perfect for family or a party. Prep and bake times are
quick, but you'll want to prepare this dessert in advance, so you
can allow it to chill in the refrigerator before serving.
Prep time: 10 minutes
Cook time: 20 minutes
Chill time: 2 hours
Serves: 6
6 oz reduced-fat cream cheese, at room temperature
1/2 cup part-skim ricotta cheese
2 Tbsp granular sugar substitute
1 large egg
1 large egg yolk
1/2 tsp vanilla extract
1 1/2 tsp unsweetened cocoa powder, sifted
Heat oven to 350 degrees F. Line 6 muffin cups with paper or foil liners.
Blend cream cheese and ricotta in a food processor until creamy.
Add sugar substitute, egg, egg yolk, and vanilla; process until smooth.
Divide 1 cup of the batter among the 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.
Place the muffin tin in a large roasting pan and fill the pan with
hot water to reach halfway up the tin. Bake until the cakes are
puffed and set, 18 to 20 minutes. Remove from the water and cool
at room temperature. Refrigerate until chilled, about 2 hours.
Serves: 6
Nutrition per Serving:
130 Calories, 8g Fat, 4.5g Sat, 7g Protein, 7g Carbs, 0g Dietary Fiber,
125mg Sodium
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