Email to Rick Ashford      

Recipe Categories: awsum34's HOME PAGEAPPETIZER---DIPS--SPREADS APPETIZERS BBQ BBQ----GRILL BBQ----Rubs--Sauces BBQ----Tips BEEF BEVERAGES BREAD BreadMachine BREAKFAST CAKES--BROWNIES--CUPCAKES CAKESandPIES Camping--Recipes--and--Tips CANDY CASSEROLE------PORK CASSEROLE------POULTRY CASSEROLE----BEEF CASSEROLE----SEAFOOD CASSEROLES CHEESECAKES CHINESE COOKIES CROCKPOT DESSERTS EGGS FISHandSEAFOOD FREEZER---TREATS FRUIT GEORGE-FOREMAN-GRILL-COOKING ITALIAN JELLYandJAMS LeftOvers LOWFAT MARINADES MEATS Mexican MICROWAVE--COOKING MISCELLANEOUS MUFFINS ONE-SKILLET-RECIPES PASTA PASTRIES PIES PIZZA PORK POTATOES POULTRY PUDDINGS--CUSTARDS Quick---Recipes RESTAURANT--LINKS RICE SALADandDRESSING SALSA SANDWICHES SAUCES SMOOTHIE SNACKS SOUPSandSTEWS SPICES TAILGATING THANKSGIVING TIDBITS---You-Need-To-Know TipsandMeasurements USEFUL--WEBSITES VEGETABLES VEGETARIAN

Mini Cheesecakes II




Source of Recipe


rick


Recipe Introduction


servings 6
points 3.5


List of Ingredients




6oz. reduced fat cream cheese
1/2 c. part-skim ricotta cheese
1 egg
2 T. Splenda
1 egg yolk
1/2 t. vanilla
1 1/2 t. unsweetened cocoa powder, sifted

Recipe



Preheat oven to 350 degrees. Line 6 muffin cups with paper or foil liners.

Blend cream cheese and ricotta until creamy, use a food processor for faster blending. Add egg, Splenda, egg yolk and vanilla, process until smooth.

Divide 1 cup of batter among the muffin cups. Add cocoa powder to the remaining batter, stir. Drop a heaping teaspoon of the cocoa batter into each muffin cup, and gently stir with a toothpick to create a swirl.

Place the muffin tin in a large roasting pan, fill the pan with hot water to reach halfway up the sides of the muffin tin. Bake until cupcakes are puffed and set, 18-20 minutes. Remove tin from water. Cool at room temperature, then refrigerate 2 hours.

130 calories, 8g. fat, fiber