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Ingredients10 m servings 77 cals
Original recipe yields 12 servings (12 mini cheesecakes)
- Combine melted chocolate and ricotta in a small bowl. Spoon a scant 1 tablespoon of the mixture on each chocolate wafer and top with 1/4 teaspoon jam.
- To Make Ahead: Store airtight in the refrigerator for up to 2 days.
- Recipe Tips & Notes:
- Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.
- By EatingWell.com. © Meredith Corporation. All rights reserved. Used with permission.
Per Serving: 77 calories; 3.7 g fat; 10.3 g carbohydrates; 1.8 g protein; 3 mg cholesterol; 47 mg sodium. Full nutrition
ReviewsRead all reviews 3
I used unsweetened cocoa powder and it came out lovely. Thanks for sharing!