Sunshine’s birthday mocha cheesecake

Hi there.  It’s been a while!  We had a fabulous time in Moorea.  The lagoon water was AMAZING!  More on that later.  Check out this tasty mocha cheesecake.  And the best part…it’s made with non-fat cottage cheese!  So chocolately…so cheese-cakey!  So easy:)  The recipe is from Martha Stewart’s Everyday Food Magazine.  I made these for Sunshine’s birthday.  He’s requested a repeat performance for his Italian birthday bash tonight.  He’s sort of like me now when it comes to birthdays.  One day of celebrating is clearly not enough.

Mini Mocha Cheesecakes

• 2 cups nonfat cottage cheese
• 2 large eggs
• 1 1/2 cups confectioners’ sugar
• 1/3 cup unsweetened cocoa powder
• 1 tablespoon flour
• 1 1/2 teaspoons espresso powder
• 1 1/2 teaspoons pure vanilla extract (I used Tahitian vanilla!!)
• 9 chocolate wafer cookies, such as Famous
• whipped cream, for serving

Preheat oven to 275º.  Line a 12 cup muffin pan with 9 paper cupcake liners, leaving the empty cups in the center for even cooking.  In a food processor or blender, combine cottage cheese, eggs, confectioners’ sugar, cocoa powder and vanilla.  Process until smooth, about 4 minutes, scraping down sides as needed.  Spoon mixture into lined cups, leaving 1/4″ space at top.  Place 1 cookie on top of each filled cup.  Bake for 25 minutes.  Let cool to room temperature, then refrigerate for at least 1 1/2 hours (or cover for up to 3 days).  When ready to serve, peel off the paper liner and invert onto a plate.  Add a dollop of whipped cream.

 

Yumm…  Seriously, yum.

Chocolate Souffle…on the light side

These precious little chocolate souffles were really good and so easy to make.  It’s another great recipe from Weight Watchers, and they’re only 3 points per serving.   I’m definitely going to add a splash of Tahitian vanilla to this the next time I make it, just as soon as we return from Moorea.  We leave on Friday night!  I can not wait!!!

Individual Chocolate Souffles

• Pam baking spray
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons all-purpose flour
• 6 tablespoons sugar, plus more for dusting the ramekins
• 6 tablespoons low-fat chocolate milk
• 2 large egg whites
• powdered sugar

Preheat oven to 350°.

Whisk the cocoa powder, flour and 4 tablespoons of sugar in a small saucepan, stir in the chocolate milk until smooth.  Cook over medium heat for 2 minutes, stirring constantly.  Remove from heat, allow to cool for 5 minutes.

Meanwhile, whisk egg whites and remaining 2 tablespoons sugar until soft peaks form.  Gently fold into chocolate mixture.  Fill batter into five prepared ramekins.  Place on a sheet pan and cook for 14 minutes.

Remove from oven and dust with powdered sugar.  Serve immediately.