Chocolate-Almond Mini Cheesecakes
Adapted from Lickety-Split Meals, Zonya Foco, RD
Ingredients
- 8 ounces light cream cheese
- 1 cup sugar
- 1-1/2 cups nonfat cottage cheese
- 6 tablespoons unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 1 teaspoon almond extract or peppermint extract
- 1 teaspoon vanilla
- 1 egg
- 4 teaspoons mini chocolate chips
Directions
- Preheat oven to 350 degrees.
- Line mini muffin tins with mini muffin/cupcake liners.
- Position knife blade in a food processor bowl.
- Add first nine ingredients into food processor, blending until smooth.
- Add the egg and process just until blended.
- Add mixture to muffin tins, about 1 tablespoon per muffin.
- Sprinkle chocolate chips on top.
- Bake about 10-12 minutes just until set.
- Cool completely on a wire rack.
- Cover and chill for at least an hour.
Yield: 48 servings
Nutritional Information Per Serving- Calories: 40
- Fat: 1 g.
- Sat. Fat: 0.7 g.
- Trans Fat: 0 g.
- Sodium: 16 mg
- Carbs: 6 g.
- Fiber: 0.3 g.
- Protein: 1.5 g.