Black bottom cheesecake cups^

Yield: 18 servings

Measure Ingredient
1½ cup Flour
¾ cup Sugar
⅓ cup Unsweetened cocoa
1 tablespoon Instant espresso granuales
1 teaspoon Baking soda
½ teaspoon Salt
1 cup Water
⅓ cup Prune butter*
1 tablespoon White vinegar
2 teaspoons Vanilla
1 pack (8oz) nonfat cream cheese,
\N \N Softened
½ cup Sifted powdered sugar
1 \N Egg
\N \N Vegetable cooking spray
½ cup Semisweet chocolate morsels
¼ cup Chopped almonds

Combine flour, sugar, cocoa, espresso granules, baking soda and salt in a large bowl. Combine water, prune butter, vinegar and vanilla; stir well. Add to dry ingredients, stirring with a whisk until blended; set chocolate batter aside.

Beat cream cheese in a bowl at medium speed until samooth. Add powdered sugar and egg and beat until well blended; set aside.

Coat 18 paper lined muffin cups with vegetable spray. Divide chocolate batter evenly among cups; spoon cream cheese mixture evenly on top of chocolate mixture. Sprinkle chocolate morsels and almonds over cream cheese mixture. Bake at 350F. for 25 minutes or until a wooden pick comes out clean. Let cool in pan 5 minutes on a wire rack; remove from pans and let cool completely on wire rack. Makes 1½ dozen.

Note: We used Lekvar prune butter. You can also use the following homemmade prune butter:

Combine ⅓ cup pitted prunes, 1 teaspoon sugar and 2 teaspoons light corn syrup in a food processor; process 5 seconds. With processor on, slowly add 2 tablespoons water through food chute; process until mixture is smoooth, scraping sides of bowl frequently.

Per cupcake: 151 cal., 4⅕ g protein, 3½ g (21%) fat, 26⅒ g carb., .7 g fiber, 14 mg chol., 1 mg iron, 192 mg sodium, 50 mg calcium.

Cooking Light 9-95 Carolyn Shaw 8-95 Submitted By CAROLYN SHAW On 09-07-95

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