Brownie cheesecake torte

Yield: 12 Servings

Measure Ingredient
1 pack Low-fat fudge brownie mix; 15.1 ounce package
2 teaspoons Instant coffee granules
½ teaspoon Ground cinnamon
4 ounces Carrot baby food
\N \N Cooking spray
½ cup Sugar; divided
2 tablespoons Sugar
4 teaspoons All-purpose flour
1 teaspoon Vanilla extract
8 ounces Neufchatel cheese; softened
8 ounces Fat-free cream cheese; softened
2 larges Egg whites
3 tablespoons Skim milk; divided
2 tablespoons Unsweetened cocoa
\N \N Chocolate syrup; optional
\N \N Fresh raspberries; optional

1. Preheat oven to 425 oF.

2. Combine first 4 ingredients in a bowl. Firmly press mixture into bottom and 1 inch up sides of a 3-inch springform pan coated with cooking spray.

Set aside.

3. Combine ½ cup sugar, flour, vanilla, and cheeses; beat at medium speed of a mixer until well-blended. Add egg whites and 2 tablespoons milk; beat well. Combine ½ cup batter, 1 tablespoon milk, 2 tablespoons sugar, and cocoa in a small bowl; stir well. Spoon remaining batter alternately with cocoa mixture into prepared crust. Swirl together using the tip of a knife.

Bake at 425 oF for 10 minutes. Reduce oven temperature to 250 oF; bake 45 minutes or until almost set. Cool completely on a wire rack. Garnish with chocolate syrup and fresh raspberries, if desired.

Yield: 12 servings (serving size: 1 wedge). Created by: Priscilla Yee, Concorci, Calif:

CALORIES 277 (24% from fat); FAT 7.5g (sat 3.8g, mono 2.3g, poly 0.9g); PROTEIN 7.9g; CARB 44.1g; FIBER 1.3g; CHOL 18mg; IRON 1.6mg; SODIUM 338mg; CALCIUM 76mg.

Formatted for you by Gail Shermeyer <4paws@...>.

Per serving: 120 Calories; 5g Fat (35% calories from fat); 6g Protein; 14g Carbohydrate; 17mg Cholesterol; 190mg Sodium Recipe by: Cooking Light Magazine, August 1997 From The Chocolate Archives, Dec 1997,

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