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!!!

Ingredients	Calories	Carbs	Fat	Protein	Sodium	Sugar
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
Add Ingredient

Total:	794	94	17	78	843	67
Per Serving:	132	16	3	13	141	11

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.