I always look forward to the January/February issue of Everyday Food because it features lighter recipes for all of those New Years resolvers out there…ok…and in here, too. This one was especially loaded with appealing recipes and if it’s not too late, pick it up.
The recipe that most piqued my interest was for mini mocha cheesecakes made with cottage cheese. Since I had all of the ingredients on hand anyway, I made it earlier this week. It’s truly truly truly outrageous.
Bonus points for the fact that they freeze perfectly and are perfectly thawed after 20 seconds in the microwave. Top with a little whipped cream (from the can…duh) and have a great dessert for less than 200 calories.
Mini Mocha Cheesecakes
Everyday Food (January/February 2011)
2 cups nonfat cottage cheese (I used 1% lowfat)
2 large eggs
1 1/2 cups confectioners’ sugar
1/3 cup unsweetened cocoa powder
1 tablespoon plus 1 1/2 teaspoons all-purpose flour
1 1/2 teaspoons instant espresso powder
1 1/2 teaspoons pure vanilla extract
9 chocolate wafer cookies, such as Famous
whipped cream (optional), for serving
Preheat oven to 275 degrees. Line 9 standard muffin cups with cupcake liners. In a food processor, combine cottage cheese, eggs, confectioners’ sugar, cocoa powder, flour, espresso powder and vanilla. Process until smooth, 4 minutes, scraping down sides as needed. Divide mixture among cups and place 1 cookie on top of each.
Bake until fillings are set and cookies soften, 25 to 30 minutes. Let cool to room temperature in pan on a wire rack, then refrigerate at least 1 1/2 hours (or, covered, up to 3 days). To serve, invert cheesecakes onto plates and peel off liners. Top with a dollop of whipped cream if desired.
Double bonus: In searching for this recipe online I came up empty (c’mon, Martha, get on it!) but found this awesome blog called Made by Mike. Check it out!