Ingredients
| 1-3/4 cup | drained non-fat yogurt | | 4 oz. | light cream cheese | | 1/4 cup | part-skim ricotta | | 1/4 cup | maple syrup | | 1 tbsp. | maple syrup | | 3 tbsp. | cocoa powder | | 2 | lg. egg whites | | 2 tsp. | ground cinnamon | | 3 tbsp. | light Irish cream liqueur | | 1 tbsp. | coffee liqueur | | 1 tsp. | vanilla or | | almond extract |
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Instructions
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.
Author's Comments
This cake is best when eaten the same day it is made.
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