Diabetic light chocolate cheesecake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chocolate wafer crumbs |
| 2 | tablespoons | Splenda sweetener; (or other kind that is good for baking) |
| 2 | tablespoons | Margarine |
| 2 | cups | 2% cottage cheese or other white sheese not too dry |
| 1 | pack | Light cream cheese; softened and cubed |
| 2 | larges | Eggs |
| ¾ | cup | Light sour cream |
| 1¼ | cup | Splenda; ( 1 cup might do) |
| ½ | cup | Cocoa un sweetened powder |
| 4 | tablespoons | Cornstarch |
Directions
CRUST
FILLING
Combine all crust ingredients. Press evenly onto bottom of 8" (20 cm ) spring form pan. Bake at 325f for 5 minutes.
Meanwhile, in food processor, process cottage cheese until smooth. Add cream cheese and process until blended.
Pour into pan.
Bake for 45-50 minutes or until Firm around edges and slightly soft in center.
Run a knife around edge of cheesecake to loosen from pan. Cool on rack.
Cover and chill. Garnish as desired.
MAKES 12 SERVINGS.
energy 202 cal-Protein 10,6gr- Fat 11,4 gr-CARBOHYDRATES 15,7gr Food choice Value 1/12 of recipe 1 squar+1 round +1½ triangle Posted to JEWISH-FOOD digest by "M. Reuter" <moshe@...> on Jun 11, 1998, converted by MM_Buster v2.0l.