nonstick cooking spray
4 chocolate wafers; crushed
2 cups thick yogurt
8 ounces nonfat cream cheese; softened
2/3 cups granulated sugar; divided
--plus 1/4 cup
1/4 cup skim milk
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
3 egg whites
--or 1/2 cup fat-free egg substitut
1 tablespoon unsweetened cocoa powder
1 teaspoon chocolate extract
l0 ounces frozen raspberries; thawed and drained
--with juice reserved
1/2 cup granulated sugar
1 1/2 tablespoon cornstarch
1. Preheat oven to 300°F. Spray 9-inch springform pan with cooking spray. Sprinkle chocolate-wafer crumbs on bottom of pan.
2. In medium bowl, beat Thick Yogurt and cream cheese with electric mixer on medium speed until smooth. Add 2/3 cup sugar, milk, flour vanilla and egg whites. Beat at medium speed about 2 minutes or until smooth.
3. In small bowl, beat in cocoa and chocolate extract until blended. Carefully spread vanilla batter over crumbs in pan. Drop chocolate batter by spoonfuls onto vanilla batter. Swirl through batter with metal spatula for marbled design, being careful not to touch bottom.
4. Bake 1 hour. Turn off oven; leave cheesecake in oven with door closed 30 minutes. Cool 15 minutes.
5. Add enough water to reserved raspberry juice to measure 1 1/4 cups. Mix the remaining 1/4 cup sugar and cornstarch in 1 1/2-quart saucepan. Stir in juice mixture and raspberries. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 minute. Cool; strain. Spread over cheesecake. Cover and refrigerate at least 3 hours.
Makes 12 servings. Preparation time: 25 minutes. Cooking time: 2 hours. Chilling time: 3 hours.
Per serving: About 160 cal, 8 g pro, 30 g car, 1 g fat, 6% cal from fat, 3 mg chol, 182 mg sod, 1 g fiber.
Busted by Gail Shermeyer <email@example.com>
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Contributor: Low-Fat Meals, Vol. VI, #3
Yield: 12 servings
Preparation Time: 0:00