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 cup||270||24||0||36||450||24|
|Chobani - Plain Nonfat Greek Yogurt, 5 oz||88||6||0||14||66||6|
|Eggs - Large Egg (Whole), 2 egg||144||1||10||12||130||0|
|Cocoa - Dry powder, unsweetened, 6 tbsp||74||18||4||6||7||1|
|Splenda - Granulated No Calorie Substitute, 6 tsp||0||0||0||0||0||0|
|Honey, 2 tbsp||128||35||0||0||2||34|
|Bell Plantation - Pb2 - Powdered Peanut Butter (Exactly From Container), 4 Tbsp (12g)||90||10||3||10||188||2|
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.