Rocky Mountain Mini Cheesecakes Light

Elegant way to serve cheesecakes - makes 12 beautiful little mini cheesecakes! delicious and low fat! you can't ask for anything more!! you can replace the ricotta by cottage cheese. if you only have large marshmallows, use scissors to cut into smaller pieces. adapted from a r. Reisman recipe.

Steps

Preheat oven to 350f.

Line a 12-cup muffin tin with paper muffin liners.

In a food processor , combine ricotta , cream cheese , sour cream , egg , sugar , cocoa , and flour.

Pure until smooth.

Divide among prepared muffin cups.

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.

Bake in the centre of the oven for 20 minutes.

Sprinkle marshmallows and chocolate chips evenly over cheesecakes.

Bake for 5 minutes longer , or until marshmallows and chocolate chips begin to melt.

Remove the muffin tin from its water bath.

Let the tin cool on a wire rack.

Chill before serving.

Ingredients

ricotta cheese, light cream cheese, low-fat sour cream, egg, sugar, unsweetened cocoa powder, flour, miniature marshmallow, semi-sweet chocolate chips