Mini Cocoa Swirl Cheesecakes

Ingredients

• 1/2 cup ricotta cheese, part skim
• 1 large whole egg
• 1 large egg yoke
• 1/2 tsp vanilla extract
• 1/2 tbsp unsweetened coco powder
• 2 tbsps sugar substitute
• 6 oz reduced fat cream cheese

Directions

1. Pre-heat oven to 350 °F (175 °C). Line 6 regular size muffin cups with paper foil liners.
2. Blend cream cheese and ricotta in a food processor until creamy. Add sugar substitute, egg, egg yoke, vanilla and process until smooth.
3. Divide 1 cup of batter among the 6 muffin cups. Add cocoa powder to the remaining batter and combine. Drop a heaping tablespoon of the cocoa batter into each muffin cup and gently fold to form a swirl.
4. Place the muffin tin in a large roasting pan and fill the pan with hot water to reach half way up the muffin tin. This is called a bain marie.
5. Bake until the cakes are puffed and set, 18-20 minutes.
6. Remove from the bain marie and cool at room temperature.
7. Refrigerate until chilled, about 2 hours. Bon Appetite!
8. Note: based on recipe from the South Beach Diet, Quick and Easy Cookbook.