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Chocolate Lover's Cheesecake

chocolate, cheesecakes

nonstick cooking spray
1 1/2 cup wheat germ; any flavor
1/4 cup firmly packed brown sugar
3 tablespoons low-calorie margarine; melted
1 egg white; lightly beaten
16 ounces fat-free cottage cheese
2/3 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 cup egg substitute
--or 4 egg whites
1/4 cup low-sugar spreadable fruit
--raspberry or apricot
--or fat free caramel topping

1. Preheat oven to 350F. Lightly spray a 3-inch pie plate with cooking spray.

2. In bowl, combine wheat germ and brown sugar. Add margarine and 1 egg white; mix well. Press mixture onto bottom and sides of prepared pie plate. Bake 8 minutes; remove from oven.

3. In blender, process cottage cheese until smooth. Add sugar, cocoa and vanilla; blend well. Add egg substitute; blend just until all ingredients are combined.

4. Pour into crust. Bake 40 to 45 minutes, until center is almost set. Cool completely.

5. Refrigerate 3 hours or overnight. Just before serving, heat fruit spread or caramel topping in microwave on High (100% power) about 10 seconds, until spreadable. Spread over top of cheesecake.

Makes 10 servings. Preparation time: 20 minutes. Baking time: 50 minutes. Chilling time: 3 hours.

Per serving: About 218 cal, 13 g pro, 35 g car, 4 g fat, 17% cal from fat, 2 mg chol, 241 mg sod, 2 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 10 servings

Preparation Time: 0:00

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