Individual cheesecakes are so elegant, especially these, which are almost mousse-like in texture. Serve them with Chocolate Sauce. Light cream cheese is 25 percent reduced in fat, but it’s still high in fat and calories, so I use it sparingly to highlight a dessert. If you only have large marshmallows, use scissors to cut them into 3/4 cup granulated sugar small pieces.
1. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. Combine the ricotta, cream cheese, sour cream, egg, sugar, cocoa and flour in a food processor. Purée until smooth. Divide the mixture among the prepared muffin cups.
3. Set the muffin tin in a larger pan. Pour enough hot water into the pan to come halfway up the sides of the muffin cups.
4. Bake in the center of the oven for 20 minutes. Remove and sprinkle the marshmallows and chocolate chips evenly over the cheesecakes. Return to the oven and bake for 5 minutes longer, or until the marshmallows and chocolate chips begin to melt.
5. Remove the muffin tin from the water bath and cool on a rack. Chill well before removing the paper liners and serving.
1 3/4 cups smooth light ricotta
1/2 cup light cream cheese, softened
1/2 cup low-fat sour cream
3 Tbsp unsweetened cocoa powder
1 1/2 Tbsp all-purpose flour
1/3 cup miniature marshmallows
3 Tbsp semi-sweet chocolate chips
Nutritional Analysis per Serving
Protein 6.2 g
Fat 6.2 g
Saturated Fat 3.8 g
Carbohydrates 20 g
Cholesterol 36 mg
Fiber 0.6 g
Prep Time: 10 minutes
Cook Time: 25 minutes
Make Ahead: Refrigerate for a day, or freeze for up to 2 weeks.