PROGRAM Pressure Cook

PRESSURE Low

RELEASE Natural

¹⁄₃ cup sugar

4oz (110g) ¹⁄₃-less-fat cream cheese, at room temperature

4oz (110g) cream cheese, at room temperature

1 large egg, at room temperature

2 tbsp creamy peanut butter

¹⁄₂ tsp vanilla extract

6 tbsp whipped cream

1. Combine the sugar, reduced-fat cream cheese, and cream cheese in a large mixing bowl. Using a stand mixer with a paddle attachment or a hand mixer, mix on medium speed until the ingredients are light and fluffy, stopping the periodically to scrape the sides of the bowl with a spatula.

2. Adjust the mixer speed to low. Add the egg, followed by the peanut butter and vanilla. Mix until the ingredients are well combined.

3. Add equal amounts of the mixture to 6 ramekins, and cover each with aluminum foil.

4. Add 1 inch (2.5cm) of water to the inner pot, and then place 3 ramekins in the bottom of the pot. Place the steam rack over top of the ramekins, and place the remaining ramekins on the rack.

5. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (Low), and set the cook time for 15 minutes. When the cook time is complete, allow the pressure to release naturally (about 20 minutes).

6. Remove the lid. Using tongs, remove the ramekins from the pot, remove the foil, and set aside to cool to room temperature. Once cooled, cover the ramekins with plastic wrap and place in the refrigerator to chill for a minimum of 6 hours.

7. Once the cups are chilled, top each with 1 tablespoon whipped cream. Serve chilled.