Friday, January 3, 2014

Recipe: Individual Chocolate Peanut Butter Ricotta "Cheesecake"

I wanted to make something chocolaty that was not pudding.  I love pudding but after a while I need something with a little more tooth feel.  After doing some research this is what I came up with!

At left, the batter is poured into the greased ramikins.  Above, the finished "cheesecake"!  132 Calories, 3g fat, 13g protein!!!

Generic - Fat Free Ricotta Cheese, 1.5 cup2702403645024Ico_delete
Chobani - Plain Nonfat Greek Yogurt, 5 oz886014666Ico_delete
Eggs - Large Egg (Whole), 2 egg144110121300Ico_delete
Cocoa - Dry powder, unsweetened, 6 tbsp74184671Ico_delete
Splenda - Granulated No Calorie Substitute, 6 tsp000000Ico_delete
Honey, 2 tbsp1283500234Ico_delete
Bell Plantation - Pb2 - Powdered Peanut Butter (Exactly From Container), 4 Tbsp (12g)90103101882Ico_delete
Add Ingredient

Per Serving:1321631314111
Preheat oven to 300 degrees F.  Prepare 6 half cup ramekins by spraying with Pam.

In the bowl of a stand mixer, beat the ricotta cheese together with the yogurt. 

Add the eggs, cocoa powder and PB2 and mix on low-medium speed until well blended. 

Mix in the sugar and the honey. 

Remove the bowl and mix by hand for a bit to make sure all the ingredients are well blended.

Pour 1/2 cup of chocolate mixture into ramekins: if using small ones, you should be able to make 6 desserts. 

Place the ramekins on a sheet pan and place in the oven. 

Bake for about 1 hour, until the cheesecakes are set. 

Can be served warm or chilled.

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