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By Philip Andriano
Executive Chef, Chefs Diet
• 2 oz Graham Cracker Crumbs
• 2 oz Fructose
• 4 oz Soy Cream Cheese
• 4 oz Egg whites
• 24 oz Ricotta (Skim)
• 4 oz Chocolate Syrup
• Coco Powder or
• Bitter Sweet Chocolate Shavings
• Eight 3 to 4 inch diameter Porcelain Ramekins
• Rubber Spatula
• Cake Pan or Deep Sheet Pan
• Mixing Bowl
Method of Preparation
Spray ramekins with release spray and sprinkle with graham cracker crumbs
Allow to set in refrigerator until you complete batter (preferably up to an hour, if time permits)
In a bowl, cream fructose with soy cream cheese using mixer on low setting
Gradually add egg whites
Add ricotta, stir to combine mixture
Remove ramekins and spread cheese mixture over crust using spatula (place cheese mixture in center and smooth outward to avoid mixing with crumb crust)
Cut in chocolate syrup
Place ramekins in a cake pan, add water to cake pan covering 1/3 of the ramekin
Bake @ 325 degrees until golden, approximately 20 - 30 minutes (insert toothpick thru middle of cake until toothpick comes out dry)
Allow to cool on cookie rack and serve
If desired, before serving you may sprinkle with a bit of bitter sweet chocolate shavings or coco powder.
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