Italian Ricotta Cheesecake Cuppies with Raspberry Topping

This is a rich and luxurious dessert for a great treat. Not low in calories, and there is fruit and dairy so you do have to watch the sugar content. But there's no added sugar so you can enjoy them as a special treat without guilt.

You Will Need
1 pint raspberries (fresh or frozen)
1 cup orange juice
2 pinches of salt
1 tbsp. chopped mint leaves
1 pound ricotta cheese
1 egg
1/2 cup Splenda
1 tsp orange zest
1 tsp vanilla extract
Nonstick cooking spray

Reserve 1 tbsp. of orange juice and set it aside.
Put the raspberries, orange juice, mint and 1 pinch of salt into a saucepan on high heat. Stir mixture constantly and bring it to a boil.
Lower the heat to a simmer. Simmer for 15 minutes, stirring occasionally. Pour the sauce into a container and bring it to room temperature. Put it in the fridge to cool for at least 2 hours.
Line a strainer with a double layer of cheesecloth. Add the ricotta and suspend it over a bowl. Set it in the fridge and let the ricotta drain for about 30 minutes.
Preheat the oven to 350 degrees.
In a bowl, combine the ricotta, egg, Splenda, zest, extract and a healthy pinch of salt. Mix thoroughly.
Spray paper or silicone cupcake liners with nonstick cooking spray. Line a cupcake pan with 12 liners.
Spoon out the batter into the liners, about 2/3 of the way up.
Bake for 45 minutes to an hour. The top should just begin to brown.
Allow them to cool to room temperature without removing them from the pan. Place the pan into the fridge for another hour to fully chill them.
Remove a cuppie from the liner by turning it out onto a dessert plate. Top with a spoonful of raspberry sauce, and add sugar-free whipped cream if desired.
Makes 12 servings.

Photo: Foxtail And Moss