SECRET INGREDIENT When puréed in a food processor, nonfat cottage cheese—high in protein but low in calories—becomes a smooth, creamy base for delectable cheesecakes such as this chocolate-espresso flavored version.

　　

Ingredients

makes 9

　　2 cups nonfat cottage cheese

　　2 large eggs

　　1 1/2 cups confectioners’ sugar

　　1/3 cup unsweetened cocoa powder

　　1 tablespoon plus 1 1/2 teaspoons all-purpose flour

　　1 1/2 teaspoons instant espresso powder (not instant coffee)

　　1 1/2 teaspoons pure vanilla extract

　　9 chocolate wafer cookies, such as Famous

　　Whipped cream, for serving (optional)

　　

Step 1

Preheat oven to 275°F. Line 9 cups of a standard muffin tin with paper liners. In a food processor, combine cottage cheese, eggs, confectioners’ sugar, cocoa powder, flour, espresso powder, and vanilla. Purée until smooth, about 4 minutes, scraping down sides as needed.

　　

Step 2

Divide mixture among prepared cups, filling each one just below rim, and place 1 cookie on top of each. Bake until fillings are set and cookies soften, 25 to 30 minutes. Transfer to a wire rack and let cool completely in pan, then refrigerate (in pan) at least 1 1/2 hours (or up to 3 days, covered).

　　

Step 3

To serve, invert cheesecakes onto plates and peel off liners. Top each with a dollop of whipped cream, if desired.

　　

About cottage cheese

Step 4

Cottage cheese varieties range from nonfat to 4% milk fat and have small, medium, or large curds. We prefer nonfat cottage cheese with small curds for this recipe. For a heart-healthy diet, choose one with fewer than 400 milligrams sodium per serving.

　　

nutrition information

Step 5

Per Cheesecake (without whipped cream)

　　

Step 6

Calories: 196

　　

Step 7

Fat: 2g (1g Saturated Fat)

　　

Step 8

Protein: 10g

　　

Step 9

Carbohydrates: 34g

　　

Step 10

Fiber: 1g

　　Everyday Food: Light