Light chocolate cheesecakes
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chocolate wafer crumbs |
| 2 | tablespoons | Splenda granular sweetner |
| 2 | cups | 2% cottage cheese(500g) |
| 1 | pack | Light cream cheese,softened |
| And cut into cubes | ||
| 2 | Eggs | |
| ¾ | cup | Light sour cream |
| 2 | tablespoons | Margarine,melted |
| 1¼ | cup | Splenda granular |
| ½ | cup | Unsweetened cocoa powder |
| 1 | tablespoon | Cornstarch |
| 1 | Square semi-sweet chocolate, | |
| Melted,optional | ||
Directions
CRUST
FILLING
Combine all crust ingredients.Press evenly onto bottom of 8" spring-form pan.Bake at 325 degrees for 5 minutes. Meanwhile in food processor, process cottage cheese until smooth.Add cream cheese and precess until blended.Pour into pan.Bake for 45 to 50 minutes or un6il firm around edges and slightly soft in centre.Run knife around edge of cheesecake to loosen from pan.Cool on rack.Cover and chill.Garnish as desired(e.g.fresh raspberries and chocolate curls).
Tip; Place a pan of hot water in oven beside cheesecake to prevent surface cracks.
Per serving (without chocolate) 99g Energy 202 calories Protein 10.6g Fat 11.4g Carbohydrates 15.7g
Typed by G.Major 07\\11\\95 From the Splenda Low-Calorie Fall & Winter Recipe Booklet
Submitted By GEORGINA MAJOR On 08-21-95