Ingredients:
6 ounces reduced-fat cream cheese, room temp
1/2 cup part-skim ricotta cheese
2 tablespoons Splenda granular
1 large eggs
1 large egg yolks
1/2 teaspoon vanilla extract
1 1/2 teaspoons unsweetened cocoa powder, sifted
Directions:
Preheat oven 350 F 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.
Servings: 6
Time preparation: 10 min.
Time total: 30 min.