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Black Bottom Cheesecake Cups

1 1/2 c all-purpose flour
3/4 c sugar
1/3 c unsweetened cocoa
1 T instant espresso granules
1 t baking soda
1/2 t salt
1 c water
1/3 c prune butter
1 T white vinegar
2 t vanilla extract
8 oz pkg. nonfat cream cheese, softened
1/2 c sifted powdered sugar
1 egg
Vegetable cooking spray
1/2 c semisweet chocolate morsels
1/4 c chopped almonds

Combine first 6 ingredients in a large bowl. Combine water, prune
butter, vinegar, and vanilla; stir well. Add to dry ingredients,
stirring with a wire whisk until blended; set chocolate batter

Beat cream cheese in a bowl at medium speed of a mixer until smooth.
Add powdered sugar and egg, and beat until well-blended; set cream
cheese mixture aside.

Place 18 paper muffin cup liners in muffin cups; coat liners with
cooking spray. Divide chocolate batter evenly among cups; spoon
cream cheese mixture evenly on top of chocolate batter in each cup.
Sprinkle chocolate morsels and almonds over cream cheese mixture.
Bake at 350 for 25 minutes or until a wooden pick inserted in center
comes out clean. Let cool in pans 5 minutes on a wire rack; remove
from pans, and let cool completely on wire rack.

Yield: 1-1/2 dozen (serving size: 1 cheesecake cup)


Combine 1/3 c. pitted prunes, 1 t. sugar, and 2 t. light-colored
corn syrup in a food processor; process 5 seconds. With processor
on, slowly add 2 T water through food chute; process until mixture
is smooth, scraping sides of bowl frequently.


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