Low-fat brownie cheesecake torte
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 15 oz. packa low-fat brownie mix | |
| 2 | teaspoons | Instant coffee |
| ½ | tablespoon | Ground cinnamon |
| 1 | 4 oz. jar carrot baby food | |
| Cooking spray | ||
| ½ | cup | And 2 T. sugar - divided |
| 4 | teaspoons | All-purpose flour |
| 1 | teaspoon | Vanilla extract |
| 1 | 8 oz. softened neufchatel cheese | |
| 1 | 8 oz. softened fat-free cream cheese | |
| 2 | larges | Egg whites |
| 3 | tablespoons | Skim milk - divided |
| 2 | tablespoons | Unsweetened cocoa |
Directions
Directions: Preheat oven to 425 degrees. In a large bowl, combine the brownie mix, instant coffee, cinnamon and baby food. Firmly press this mixture to the sides and bottom of a spring form pan, coated with cooking spray. In another bowl, combine the ½ cup sugar, flour, vanilla, neufchatel cheese, and cream cheese. Beat at medium speed with an electric mixer until well blended, then add the egg whites and 2 T. skim milk. Beat well. Take ½ cup of the batter and combine it with 1 T. skim milk, 2 T.
sugar and 2 T. unsweetened cocoa. Stir to combine. Alternately spoon the batter with the cocoa mixture into the prepared pan. Swirl the batters together. Bake for 10 minutes then reduce temperature to 250 degrees and bake for 45 minutes until set. Let cool completely before serving.
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