Mini Cocoa Swirl Cheesecakes-South Beach Diet

By Kathy C.

A low fat, low carb recipe that's great for a special occasion or just for snacking on.
130 cal. 8g fat, 4.5g saturated fat, 7g protein, 7g carbs, 0g dietary fiber, 125 mg soldium

Ingredients

• 6 oz fat free cream cheese (room temp)
• 1/2 c part skim ricotta cheese
• 2 tbsp sugar substitute
• 1 lg egg
• 1 lg yolk
• 1/2 tsp vanilla extract
• 1 1/2 tsp unsweetened dutch process blend cocoa powder (sifted)

Details

Servings 6
Preparation time 15mins
Cooking time 35mins
Adapted from fatsecret.com

Preparation

Step 1

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(water) and cool at room temperature.
7 Refrigerate until chilled, about 2 hours. Bon Appetite!

Note: based on recipe from the South Beach Diet, Quick and Easy Cookbook