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Title: Black-Bottom Cheesecake Cups
Categories: Dessert
Yield: 18 Servings
| 1/3 | c | Prunes -- pitted |
| 1 | ts | Sugar |
| 2 | ts | Light corn syrup |
| 2 | tb | Water |
| 1 1/2 | c | Flour, all-purpose |
| 3/4 | c | Sugar |
| 1/3 | c | Unsweetened cocoa powder |
| 1 | ts | Instant coffee granules |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | c | Water |
| 1 | tb | White vinegar |
| 2 | ts | Vanilla extract |
| 8 | oz | Nonfat cream cheese -- |
| Softened | ||
| 1/2 | c | Powdered sugar -- sifted |
| 1 | Egg | |
| Vegetable cooking spray | ||
| 1/2 | c | Semisweet chocolate chips |
| 1/4 | c | Almonds -- chopped |
Combine prunes, 1 teaspoon sugar, and corn syrup in food processor; process 5 seconds. With processor on, slowly add 2 tablespoons water through food chute; process until mixture is smooth, scraping sides of bowl often. Combine next 6 ingredients in a large bowl. Combine water, prune puree, 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 of a mixer until smooth. Add powdered sugar and egg, and beat until well blended; set cream cheese mixture aside. Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Divide chocolate batter evenly among cups; spoon cheese mixture evenly on top of each cup. Sprinkle chocolate morsels and almonds over each. Bake at 350-degrees for 25 minutes or until a pick inserted in center comes out clean. Let cool in pans 5 minutes on a wire rack; remove from pans, and let cool completely on wire rack.
Recipe By : Cooking Light-9/95
From: Mike Key Date: 05-03-96 (19:31) Online Connections (761) Recipes
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