Rocky Mountain Mini Cheesecakes (light)
Total Time: 35 mins
Preparation Time: 10 mins
Cook Time: 25 mins
Ingredients
- Servings: 12
- 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
Recipe
- 1 preheat oven to 350°f (175°c). line a 12-cup muffin tin with paper muffin liners.
- 2 in a food processor, combine ricotta, cream cheese, sour cream, egg, sugar, cocoa, and flour; purée until smooth. divide among prepared muffin cups.
- 3 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.).
- 4 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.
- 5 remove the muffin tin from its water bath. let the tin cool on a wire rack. chill before serving.
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