Chocolate-Almond Mini Cheesecakes

Adapted from Lickety-Split Meals, Zonya Foco, RD

Ingredients

• 8 ounces light cream cheese
• 1 cup sugar
• 1-1/2 cups nonfat cottage cheese
• 6 tablespoons unsweetened cocoa powder
• 1/4 cup all-purpose flour
• 2 tablespoons light corn syrup
• 2 tablespoons water
• 1 teaspoon almond extract or peppermint extract
• 1 teaspoon vanilla
• 1 egg
• 4 teaspoons mini chocolate chips

Directions

• Preheat oven to 350 degrees.
• Line mini muffin tins with mini muffin/cupcake liners.
• Position knife blade in a food processor bowl.
• Add first nine ingredients into food processor, blending until smooth. 
• Add the egg and process just until blended.
• Add mixture to muffin tins, about 1 tablespoons per muffin.
• Sprinkle chocolate chips on top.
• Bake about 10-12 minutes just until set.
• Cool completely on a wire rack.
• Cover and chill for at least an hour.

Yield: 48 servings