| Subject: |
|
Chocolate Mocha Cheesecake |
| Name: |
|
Bobbi |
| Date Posted: |
|
Apr 9, 08 - 10:55 AM |
| Message: |
|
Chocolate Mocha Cheesecake
(We enjoyed this at the March 12th meeting.)
6 chocolate wafers, finely crushed
1 1/2 cups light processed cream cheese
1 cup Splenda
1 cup 1% low-fat cottage cheese
1/4 cup plus 2 tablespoons unsweetened cocoa
1/4 cup all-purpose flour
2 tablespoons brewed coffee
1 teaspoon vanilla extract
1/4 cup Egg Beaters (equals 1 large egg)
2 tablespoons semisweet chocolate mini-morsels
Chocolate curls
Sprinkle chocolate wafer crumbs in bottom of a 7" springform pan. (I double this recipe and use a larger spring-form pan). Set aside. Position blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add Egg Beaters and process just until blended. Fold in chocolate morsels. Slowly pour mixture over crumbs in pan. Bake at 300 degrees for 65 to 70 minutes, or until cheesecake is set. Let cool in pan or on wire rack. Cover and chill at least 8 hours. Remove sides of pan, and transfer cheesecake to a serving platter. Garnish with chocolate curls, if desired.
Makes 12 servings at 165 calories per serving.
Protein 6.8, Total Fat 7.9, Sat Fat 1.5, Carbohydrate 27.2,Cholesterol 36, Iron 0.8, Sodium 293, Calcium 59
CHOCOLATE CURLS: To make chocolate curls, melt 3 squares semisweet chocolate onto wax paper and spread to a 3-inch-wide strip. Let stand until cool but not firm. Pull a vegetable peeler across the chocolate, and transfer curls to a plate. Store chocolate curls in the freezer. |
|
|
|
|
|
|
Reply
Forum
bravenet.com