It’s definitely that time of year when people try to eat healthier and lighten-up after the holiday season. This is definitely a hard feat for someone with a sweet tooth like myself. I love a nice rich dessert – but I also need something to satisfy my sweet cravings after dinner that won’t bust the waistline. Luckily, the latest issue of Everyday Food magazine (aka the Light issue) has come to the rescue with these mini chocolate mocha cheesecakes. They are perfectly portioned and estimated 174 calories and 2 grams of fat! The secret ingredient is nonfat cottage cheese!
My favorite thing about these cheesecakes was how unbelievably easy they were to make – you just blend everything together in the food processor and then bake. You would never know that there is cottage cheese in there! The texture is so smooth and creamy.
- 1 cup nonfat cottage cheese
- 1 large egg
- 3/4 cup confectioners sugar
- 2 1/2 Tbsp. cocoa powder
- 2 tsp. flour
- 1 tsp. espresso powder
- 1 tsp. vanilla extract
- 6 chocolate wafer cookies, such as Famous
- whipped cream, for serving (optional)
1. Preheat oven to 275 degrees F.
2. Line 6 standard muffin cups with cupcake liners.
3. In a food processor combine cottage cheese, egg, sugar, cocoa powder, flour, espresso powder and vanilla.
4. Process until smooth – about 4 minutes, scraping down the sides as needed.
5. Divide mixture evenly among cups and place 1 cookie on top of each.
6. Bake until filling is set and cookies soften – about 25 to 30 minutes. Let cool on wire rack in pan until room temperature.
7. Refrigerate at least 1 hour, then serve with whipped cream.
Source: adapted from Everyday Food Jan/Feb 2011