Flavonoids in cocoa may improve blood vessel health and cholesterol levels.
12 foil baking cups
12 thin chocolate wafer cookies, crushed (2/3 cup)
12 oz Neufchatel cheese, softened
2/3 cup sugar
2 tsp vanilla
1/4 cup unsweetened baking cocoa
1 egg white
1 oz bittersweet or semi-sweet baking chocolate, melted
1/3 cup fat-free hot fudge topping
- Preheat oven to 350° F. Place foil baking cup in each of 12 regular-size muffin cups. With the back of a spoon, firmly press slightly less than 1 Tbsp cookie crumbs in bottom of each foil cup.
- In large bowl, beat cream cheese with electric mixer on medium speed until creamy. Beat in sugar and vanilla until fluffy. Beat in cocoa. Beat in whole egg and egg white until well blended. Stir in melted chocolate. Divide cheese mixture evenly among crumb-lined foil cups.
- Bake 28 to 32 minutes or until set. Cool in pan on cooling rack for 15 minutes. Remove cheesecakes from pan; cool 15 minutes longer. Refrigerate about one hour or until chilled.
- To serve, carefully remove foil baking cups. Spread the hot fudge topping on cheesecakes. Garnish with fresh raspberries if desired.
Per Serving 193 calories, 5 g protein, 25 g carbohydrates, 1 g fiber, 19 g sugar, 9 g fat,5 g saturated fat, 38 mg cholesterol, 165 mg sodium
From our sister publication Diabetes Focus Winter 2013; Reprinted with permission from Betty Crocker Diabetes Cookbook, by Betty Crocker editors. (Houghton Mifflin Harcourt, 2012)