For my choco­holics out there, I found another low calo­rie but rich tast­ing dessert from my new favorite Every­day Food Light Cook­book.  Each cheese­cake has only 147 calo­ries and 8 g of pro­tein.  If you like, you can use cot­tage cheese in place of  ricotta cheese.  I warn you now, you will not be able to stop at just one.

Ingre­di­ents:

2 cups non­fat ricotta cheese

2 large eggs

1 1/2 cups con­fec­tion­ers’ sugar

1/3 cup unsweet­ened cocoa powder

1 table­spoon all-purpose flour

1 1/2 tea­spoon instant espresso powder

1 1/2 tea­spoons pure vanilla extract

gra­ham crack­ers, crushed

Direc­tions:

1. Pre­heat oven to 275 F.  Grease 12 muf­fin cups or line with paper liners.

2.  In a food proces­sor, com­bine all ingre­di­ents except for gra­ham crack­ers, and blend until smooth.

3.  Divide mix­ture among 12 muf­fin cups and sprin­kle gra­ham crack­ers on top.

4.  Bake for about 25–30 min­utes, until fill­ings are set.  Trans­fer pan to a wire rack and cool com­pletely, then refrig­er­ate (in pan) for at least 2 hours.

5.   When ready to serve, invert cakes onto plate and peel off lin­ers. Enjoy with a strong espresso!