Mini Cocoa Swirl Cheesecakes

Ingredients:

• 6 oz. reduced-fat cream cheese, at room temperature
• 1/2 cup part-skim ricotta cheese
• 2 tbsp granular sugar substitute
• 2 eggs
• 1/2 tsp vanilla extract
• 1 1/2 tsp unsweetened cocoa powder

Makes 6 Servings

1. Heat oven to 350 F. Line 6 muffin cups with paper or foil liners.
2. Blend cream cheese and ricotta in a food processor until creamy. Add sugar substitute, eggs and vanilla; process until smooth.
3. Divide 1 cup of the batter among the 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 halfway up the tin. Bake until the cakes are puffed and set, 18-20 minutes. Remove from the water and cool at room temperature. Refrigerate until chilled, about 2 hours.

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Cheesecake has become an American classic over the years and this is another delicious recipe you will enjoy. Baking is very different than cooking because it's a slow process that requies patience but it's worth it. This cheesecake includes the typical ingredient of cream cheese but reduced-fat cream cheese. This dessert is so rich and creamy (thanks to the ricotta cheese mixed with cream cheese blended with the cocoa and vanilla) it tastes like a little bite of heaven in your mouth and enough to satisfy you. The muffin tins produce individual servings perfect for family or a party.