1 1/3 cups sugar
1/2 cup fat free half and half
2/3 cup unsweetened cocoa
1/2 cup 50% less fat cream cheese
1 egg and 1 egg white, lightly beaten
1 1/2 teaspoons vanilla extract
1/2 cup plus 2 tablespoons all-purpose flour
6 serving milk chocolate or semisweet chocolate chips (follow package guidelines for 1 serving usually 15 grams = 1 serving larger chips approximately 12 chips; smaller chips 18 to 20)
3 cups fat free vanilla yogurt or ice cream
Preheat oven to 350 F. Lightly spray each ramekin (6 – 4 to 8 oz. size) with cooking spray and set aside.
Combine sugar, cocoa and fat free half and half, together in a small sauce pan, stirring well with a wire whisk bring mixture to a gentle boil over medium heat. Cook stirring constantly until sugar melts about 30 to 60 seconds. Remove from heat and whisk in cream cheese until blended and cool for at least 10 minutes.
After chocolate mixture has cooled whisk in eggs and vanilla until blended. Then, whisk flour into chocolate 2 tablespoons at a time just until combined.
Pour/spoon 1/4 cup of chocolate mixture into each of 6 ramekins. Then top the chocolate with 1 serving chocolate chips. Divide the remaining chocolate mixture evenly among each of the 6 ramekins, spreading to cover chocolate chips.
Bake at 350 for 20 to 25 minutes or until barely set in center. Remove from oven cool 10 minutes and serve warm in ramekin topped with ½ cup fat free vanilla frozen yogurt or insert knife around edges invert onto dessert plates, wait another 5 to 10 minutes, remove ramekin and serve warm topped with ½ cup fat free vanilla frozen yogurt
Yield: 6 servings without frozen fat free yogurt each at 380 calories; 9 grams total fat; total saturated fat 2.2 grams; 45 milligrams cholesterol; 62 grams carbohydrate; 3.5 grams dietary fiber; 7 grams protein; 131 milligrams sodium.
Note: Add 100 to 120 calories to serving based on the nutritional value on the carton of frozen fat free vanilla yogurt.