Low-Fat Chocolate Cheesecake Muffins Recipe

Name: Low-Fat Chocolate Cheesecake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup granulated sugar; 1/3 cup unsweetened cocoa powder; 1 cup low-fat yogurt; 1/4 cup vegetable oil; 1 teaspoon vanilla; 1 large egg; 3/4 cup all-purpose flour; 1 1/2 teaspoons baking powder; 2 ounces light cream cheese, softened; 1/3 cup smooth 5% fat ricotta cheese; 1/3 cup icing sugar

Servings: persons

1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 cup low-fat yogurt
1/4 cup vegetable oil
1 teaspoon vanilla
1 large egg
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
2 ounces light cream cheese, softened
1/3 cup smooth 5% fat ricotta cheese
1/3 cup icing sugar

1
Preheat the oven to 350u00b0F Spray a 12-cup muffin pan with vegetable spray.
2
In a large bowl, combine sugar, cocoa, yogurt, oil, vanilla and egg.
3
In another bowl, stir together flour and baking powder. Stir the mixture into the cocoa mixture just until everything is combined. Divide half of the batter among the prepared muffin cups.
4
In a food processor or using electric beaters, beat cream cheese, ricotta cheese and icing sugar until the mixture is smooth. Divide the cheese among the muffin cups. Top with the remaining batter.
5
Bake for 20 to 25 minutes or until a tester inserted into the middle of a muffin comes out dry.

623

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup granulated sugar, 1/3 cup unsweetened cocoa powder, 1 cup low-fat yogurt, 1/4 cup vegetable oil, and more.

Yes, Low-Fat Chocolate Cheesecake Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low-Fat Chocolate Cheesecake Muffins

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