Yield: 8 servings
|1¾ cup||Drained non-fat yogurt (425 ml)|
|4 ounces||Light cream cheese (60 ml)|
|¼ cup||Part-skim ricotta (60 ml)|
|¼||Cup+1 Tb maple syrup (75 ml)|
|3 tablespoons||Cocoa powder (45 ml)|
|2 larges||Egg whites|
|2 teaspoons||Ground cinnamon (10 ml)|
|3 tablespoons||Light Irish cream liquer (45 ml)|
|1 tablespoon||Coffee liqueur (15 ml)|
|1 teaspoon||Vanilla or almond extract (5 ml)|
Procedure: Preheat oven to 350F. Coat eight-inch pan with cooking spray. Puree, in blender or food processor, 1 cup drained yogurt, cream cheese, ricotta, ¼ cup maple syrup, cocoa powder, egg whites, cinnamon, and liqueurs. Pour into pan. Place half-filled pan of water on bottom rack of oven. Bake cake on centre rack for 50-60 min.
Topping: whisk together remaining ¾ cup yogurt, vanilla or almond extract, and a generous tablespoon of maple syrup. Once cake is done, apply topping and decorate with fruit such as sliced strawberries or mandarin oranges. Bake 10 minutes more. This cake is best when eaten the same day it is made.
Serving Information: + Servings: 10 slices + Fat: 3½ g
From: Iris Grayson Date: 15 Jun 96