These are adapted from a recipe that appeared on page 19 in the February 2009 issue of Prevention Magazine.
- 1/4 cup Kashi Heart-to-Heart cereal (or your favorite breakfast cereal)
- 1/4 cup organic low fat or fat free cream cheese
- 1 Tbsp honey
- 1 large egg white
- 1/4 tsp vanilla extract
- 1/4 cup fat free plain Greek yogurt
- 2 Tbsps cocoa powder
Preheat the oven to 350F. Pour the cereal into a ziplock bag, and run a rolling pin over the ziploc to crush it into fine bits. Divide it in half and cover the bottom of two small baking dishes with it, one half for each dish. Shake each dish if needed to even out the crumbs.
Mix the cream cheese, honey, egg white, yogurt, and vanilla in a bowl with an electric mixer until it makes a smooth batter. Turn the mixer off, add the cocoa, spoon it in to mix. (If you use the egg beater you’ll get a face full of cocoa. At least I did. 🙂 ) Divide batter in half. Pour each half into one of the dishes. If you used the Kashi Heart to Heart cereal, fish out two hearts from the cereal box and garnish each cake with a heart.
Bake for 14 minutes. Pop in the freezer for 20-30 minutes. Enjoy!
- Servings: 2 total, one cake per serving.
- Weight Watchers points 2