Chocolate Cheese Pots Low Fat Recipes

LIGHT CHOCOLATE CHEESECAKE

Steps:

• Coat a 9-in. springform pan with cooking spray. Sprinkle with crumbs; set aside. Place the half-and-half, cream cheese, cottage cheese, sugar, cocoa, flour and vanilla in a food processor; cover and process until smooth. Transfer to a large bowl; stir in egg substitute. Fold in chocolate chips. Pour into prepared pan. Place pan on a baking sheet. , Bake at 325° for 25-30 minutes or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen and cool 1 hour longer. Refrigerate overnight. Sprinkle with shaved chocolate. Refrigerate leftovers.

INSTANT POT® CHOCOLATE CHEESECAKE

Steps:

• Wrap the bottom and sides of an 8-inch springform pan with aluminum foil.
• Combine graham cracker crumbs, butter, and salt in a bowl; mix thoroughly. Pour into the prepared pan; press tightly onto the bottom and up the sides of the pan using the bottom of a measuring cup. Freeze crust until firm, 10 to 15 minutes.
• Beat cream cheese, Neufchatel cheese, and 3/4 cup sugar in a bowl with an electric mixer until creamy, about 4 minutes. Beat in eggs one at a time; add vanilla. Beat in heavy cream.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Beat melted chocolate into the cream cheese mixture. Fold in flour.
• Pour chocolate cream cheese mixture over the chilled crust. Cover tightly with aluminum foil.
• Pour 1 1/2 cup water into the pot of an electric pressure cooker (such as Instant Pot®). Place the steam rack in the pot; set springform pan on top. Close and lock the lid. Set timer for 45 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes.
• Release pressure naturally according to manufacturer's instructions, 10 to 12 minutes. Cool cheesecake to room temperature, about 1 hour.
• Combine cherries, apricot jam, and 2 tablespoons sugar in a saucepan over medium heat. Simmer until cherries are heated through and release some of their juices, 5 to 7 minutes.
• Mix water and cornstarch in a small bowl until smooth. Stir into the cherry mixture until thick and glossy, 2 to 3 minutes. Remove from heat; cool glaze to room temperature.
• Pour glaze over cheesecake and refrigerate until firm, at least 6 hours or overnight. Remove the springform ring and transfer cheesecake to a serving platter.

EASY LOW-FAT CHOCOLATE OATMEAL

Steps:

• Combine oats and water in a microwave-safe bowl and cook in the microwave for about 1 1/2 minutes. Stir in sugar, cocoa powder, and vanilla extract. Top off with as much milk as desired.

INSTANT LOW-FAT POTS DE CREME

Steps:

• Put ricotta, sugar, cocoa, liqueur, expresso and vanilla into a food processor or blender; process 5 seconds.
• Scrape down mixture from the sides of the bowl and process 5 seconds more Add 1/2 and 1/2, 1 tablespoon at a time, only until mixture is the consistency of chocolate pudding.
• Continue processing until absolutely smooth, 8 to 10 seconds more.
• Divide among four 4- to 5-ounce ramekins or serving dishes.
• Serve at once or refrigerate until ready to serve.
• Note: Food processor timing is not really important.
• Process all ingredients but 1/2 and 1/2, and then add as needed.

CHOCOLATE CHEESE POTS (LOW FAT)

Steps:

• Combine the ricotta cheese and low-fat yogurt in a mixing bowl. Sift in the confectioner's sugar, chocolate powder, and cocoa powder. Mix until combined. Add vanilla extract and rum, if using.
• In another bowl, whisk the egg whites until stiff. Using a metal spoon fold in the egg whites into the ricotta, yogurt and chocolate mixture.
• Spoon the mixture into 4 small china dessert pots and chill in the fridge for 30 minutes. Decorate each cheese pot with chocolate cake decoration. Serve with an assortment of fresh fruit.