Rocky Mountain Mini Cheesecakes (Light)
- 1 3/4 cups smooth 5% ricotta cheese
- 3 ounces light cream cheese, softened
- 1/2 cup low-fat sour cream
- 1 large egg
- 3/4 cup sugar
- 3 tablespoons unsweetened cocoa powder
- 1 1/2 tablespoons flour
- 1/3 cup miniature marshmallow
- 4 tablespoons semi-sweet chocolate chips
- Preheat oven to 350u0b0F (175u0b0C). Line a 12-cup muffin tin with paper muffin liners.
- In a food processor, combine ricotta, cream cheese, sour cream, egg, sugar, cocoa, and flour; puree until smooth. Divide among prepared muffin cups.
- Set the muffin tin in a larger pan. Pour enough hot water into the pan to come halfway up the sides of the muffin cups. (This keeps the cheesecakes moist.).
- Bake in the centre of the oven for 20 minutes. Sprinkle marshmallows and chocolate chips evenly over cheesecakes. Bake for 5 minutes longer, or until marshmallows and chocolate chips begin to melt.
- Remove the muffin tin from its water bath. Let the tin cool on a wire rack. Chill before serving.
smooth, light cream cheese, lowfat sour cream, egg, sugar, cocoa, flour, marshmallow, semisweet chocolate chips
Taken from www.food.com/recipe/rocky-mountain-mini-cheesecakes-light-189681 (may not work)