|Servings||Prep Time||Cook Time|
|6||15 mins||20 mins|
|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.|
There are 131 calories in 1 serving of Mini Cocoa Swirl Cheesecakes.
Calorie split: 57% fat, 22% carbs, 21% protein.
|Serving Size||1 serving|