Ingredients:

6 oz cream cheese, at room temperature

1/2 cup ricotta cheese

2 T Stevia

1 egg

1 egg yolk

1/2 tsp vanilla extract

1 1/2 tsp unsweetened cocoa powder

 

Heat oven to 350f.  Spray a mini muffin tin or use mini liners.  Blend the cream cheese and ricotta until creamy.  Add in the stevia, egg, egg yolk and vanilla.  Blend until well mixed.

Pour 1/2 of the batter into your muffin tin.  Mix the cocoa powder into the rest of the batter and top off the muffin tins with the chocolate batter.  Using a toothpick, swirl the chocolate.

Place your muffin tin on a baking sheet with sides.  Place in oven and pour water into the baking sheet until the water is 1/2 way up the sides of the muffin tin.  Bake until the cheesecake is puffed and set (you’ll see cracks in the top), 18 to 20 minutes.  Remove from the over and water and allow to cool at room temperature.  Refrigerate until chilled, about 2 hours.

Serve with Strawberries.

 

Phase 3 of Omnitrition Diet with Omni Drops