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Categories:Viewed: 57 - Published at: a year ago
Ingredients
- 6 ounces reduced-fat cream cheese, room temp
- 12 cup part-skim ricotta cheese
- 2 tablespoons Splenda granular
- 1 large egg
- 1 large egg yolk
- 12 teaspoon vanilla extract
- 1 12 teaspoons unsweetened cocoa powder, sifted
Method
- Preheat oven 350F Line 6-cup muffin pan with foil or paper liners.
- Blend cream cheese and ricotta in food processor until will combined.
- Add Splenda, egg, yolk, and vanilla extract.
- Process until smooth.
- Divide 1 cup of batter among muffin cups.
- Add cocoa to remaining batter and combine.
- Drop a heaping tablespoon of cocoa batter into each muffin cup and gently fold to form a swirl.
- Place muffin pan in a large roasting pan and fill with hot water to reach half-way up muffin pan.
- Bake until cakes are puffed and set, 20 minutes.
- Remove from water and cool at room temp for at least 2 hours.
