Categories: dessert, south beach
Ingredients
- 6 oz reduce fat cream cheese
- 1/2 c part skim ricotta
- 2 T splenda
- 1 lg egg
- 1 lg egg yolk
- 1/2 tsp vanilla
- 1 1/2 t unsweetened cocoa powder
- muffin liners
Directions
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at over to 350.
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Line 6 muffin cups with foil liners.
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Blend cream cheese and ricotta until creamy.
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Add splenda, eggs, and vanilla.
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Divide 1 cup of batter into muffin cups.
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Add cocoa to remaing batter.
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Drop a T of cocoa batter into each muffin cup and swirl.
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Place muffin tin in roasting pan and fill with hot water halfway up.
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Bake til cakes are puffed and set 18-20 min.
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Remove from water and chill.