| 1. |
Pre-heat oven to 350 °F (175 °C). Line 6 regular size muffin cups with paper foil liners. |
| 2. |
Blend cream cheese and ricotta in a food processor until creamy. Add sugar substitute, egg, egg yoke, vanilla and process until smooth. |
| 3. |
Divide 1 cup of batter among the 6 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. |
| 4. |
Place the muffin tin in a large roasting pan and fill the pan with hot water to reach half way up the muffin tin. This is called a bain marie. |
| 5. |
Bake until the cakes are puffed and set, 18-20 minutes. |
| 6. |
Remove from the bain marie and cool at room temperature.
|
| 7. |
Refrigerate until chilled, about 2 hours. Bon Appetite! |
| 8. |
Note: based on recipe from the South Beach Diet, Quick and Easy Cookbook. |
