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Foodgeek: |
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Rating: |
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Servings: |
8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1-3/4 cups drained non-fat yogurt
4 oz. light cream cheese
1/4 cup part-skim ricotta
1/4 cup plus 1 tbsp. maple syrup
3 tbsp. cocoa powder
2 lg. egg whites
2 tsp. ground cinnamon
3 tbsp. light Irish cream liquer
1 tbsp. coffee liqueur
1 tsp. vanilla or almond extract
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Directions:
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Preheat oven to 350°F. Coat eight-inch pan with cooking spray. Puree in blender or food processor: 1 cup drained yogurt, cream cheese, ricotta, 1/4 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 center rack for 50-60 minutes.
Topping: whisk together remaining 3/4 cup yogurt, vanilla or almond extract, and a generous tbsp. of maple syrup. Once cake is done, apply topping and decorate with fruit such as sliced strawberries or mandarin oranges. Bake 10 minutes more.
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This cake is best when eaten the same day it is made.
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