Chocolate Cheese Cups

• 1/2 c. sugar
• 2 Tbsp. unsweetened cocoa
• 1/4 tsp. ground cinnamon
• 1 c. (8 oz.) part skim Ricotta cheese
• 1/4 c. evaporated skimmed milk
• 1/4 c. egg substitute
• 2 tsp. vanilla extract
• 3 egg whites
• 1/4 tsp. salt
• vegetable cooking spray
• 2 Tbsp. graham cracker crumbs
• 1 Tbsp. chopped almonds, toasted

1. Combine first 7 ingredients in container of an electric blender; blend on high until smooth.
2. Pour into a large bowl; set aside.
3. Combine egg whites and salt in a medium bowl; beat at medium speed of an electric mixer until stiff peaks form.
4. Fold into chocolate mixture.
5. Coat paper muffin pan liners with cooking spray.
6. Sprinkle evenly with graham cracker crumbs.
7. Spoon batter into liners, filling 3/4 full.
8. Bake at 250u0b0 for 30 minutes.
9. Turn oven off and leave in oven 30 minutes.
10. Remove to wire racks to cool completely.
11. Cover and chill.
12. Before serving, sprinkle with almonds.
13. Serves 16.

sugar, unsweetened cocoa, ground cinnamon, ricotta cheese, milk, egg substitute, vanilla extract, egg whites, salt, vegetable cooking spray, graham cracker crumbs, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=833551 (may not work)