Source: dLife

A low fat chocolate cheesecake you can indulge in.

Servings

1 tbsp margarine , Spray
0.25 cup Grape Nuts cereal , crushed into crumbs
0.5 cup fat free cream cheese , at room temperature
2 tbsp honey
1 egg whites
2 oz sugar free, fat free vanilla yogurt
0.25 tsp vanilla extract
0.25 cup Cocoa Powder, unsweetened , plus more for garnish
4 tbsp Topping, whipped, pressurized

1 Preheat the oven to 350 degrees F.
2 Lightly spray four 3 inch-wide ovenproof bowls or ramekins with I Can't Believe It's Not Butter! spray.
3 Divide the crumbs among them, spreading in an even layer on the bottoms. Set aside.
4 In a small mixing bowl, with an electric mixer, beat the cream cheese and honey on medium speed until smooth.
5 Add the egg white, yogurt and vanilla. Beat on medium speed just until smooth.
6 On the lowest speed possible, mix in the cocoa.
7 Spoon the mix into the prepared bowls or ramekins.
8 Bake for 12 to 15 minutes or until the centers are set. Let stand for 15 minutes to cool off.
9 Refrigerate for at least two hours.
10 Just before serving, top each with a tablespoon of whipped topping. Dust with cocoa.

Making this dessert in single serving sizes lets you enjoy a guilty pleasure with plenty of portion control!