• 2 cups fat free ricotta
  • 5 eggs
  • ½ cup Splenda (or to taste)
  • ½ tsp. vanilla
  • 4 Tbsp cocoa powder


Heat oven to 400 degrees.
Spray muffin pan with vegetable spray or lightly spritz paper liners, if using.
Stir together ingredients in medium mixing bowl, until combined.
Evenly divide batter into wells in muffin tin.
Bake 25 to 30 minutes.
Serve warm or cold. Keep leftovers in refrigerator in a tightly sealed container.

Makes 12 servings
Serving Size: 1 muffin


Calories 59
Fat 2.2g
Saturated Fat 0.8g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.8g
Cholesterol 85mg
Sodium 70mg
Potassium 57mg
Carbohydrate 5.4g
Fiber 0.6g
Sugar 1.3g
Protein 6g

Modified from