Black-Bottom Cheesecake Cups

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* Exported from MasterCook *

 

Black-Bottom Cheesecake Cups

 

Recipe By : Cooking Light

Serving Size : 18 Preparation Time :0:00

Categories : Cakes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups all-purpose flour

3/4 cup sugar

1/3 cup unsweetened cocoa

1 tablespoon instant espresso granules

1 teaspoon baking soda

1/2 teaspoon salt

1 cup water

1/3 cup prune butter

1 tablespoon white vinegar

2 teaspoons vanilla extract

1 package nonfat cream cheese -- softened (8-ounce)

1/2 cup sifted powdered sugar

1 egg

Vegetable cooking spray

1/2 cup semisweet chocolate morsels

1/4 cup chopped almonds

 

Combine first 6 ingredients in a large bowl. Combine water, prune butter,

vinegar, and vanilla; stir well. Add to dry ingredients, stirring with a

wire whisk until blended; set chocolate batter aside.

 

Beat cream cheese in a bowl at medium speed of a mixer until smooth. Add

powdered sugar and egg, and beat until well-blended; set cream cheese

mixture aside.

 

Place 18 paper muffin cup liners in muffin cups; coat liners with cooking

spray. Divide chocolate batter evenly among cups; spoon cream cheese

mixture evenly on top of chocolate batter in each cup. Sprinkle chocolate

morsels and almonds over cream cheese mixture. Bake at 350 degrees for 25

minutes or until a wooden pick inserted in center comes out clean. Let cool

in pans 5 minutes on a wire rack; remove from pans, and let cool completely

on wire rack. Yield: 1-1/2 dozen (serving size: 1 cheesecake cup).

 

CALORIES 151 (21% from fat); PROTEIN 4.2g; FAT 3.5g (sat 1.3g, mono 1.3g,

poly 0.3g); CARB 26.1g; FIBER 0.7g; CHOL 14mg; IRON 1mg; SODIUM 192mg; CALC

50mg

 

Converted by MC_Buster. KES_14 May 99

 

 

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Karen S

ksonness