South Beach Diet Quick & Easy Cookbook - Phase 3
Heat oven to 350 degrees F. Line 6 muffin cups with paper or foil liners.
Blend cream cheese and ricotta in a food processor until creamy. Add sugar substitute, egg, egg yolk, and vanilla; process until smooth.
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.
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 to 20 minutes. Remove from the water and cool at room temperature. Refrigerate until chilled, about 2 hours.
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Serving Size: 1 Serving (65g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 108 | ||
Calories from Fat: 68 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 91.9mg | 28 % | |
Sodium 172mg | 6 % | |
Potassium 113.8mg | 3 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 3.7g | ||
Protein 6.1g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 108
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