Diabetic light chocolate cheesecake

Yield: 1 Servings

Measure 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



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.


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.

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