Low Fat Cheesecake Recipes

Ingredients:

nonstick cooking spray
1 cup vanilla-wafer crumbs -about 24 wafers
2 tbsp low-calorie margarine, melted
2 oz semisweet chocolate
1/2 cup evaporated skim milk
16 oz fat-free cream cheese
1 cup low-fat cottage cheese, pureed
1/4 cup packed light brown sugar
2 tsp brown sugar substitute
2 eggs, separated, at room
temperature
2 tbsp praline liqueur -or other nut-flavored liqueur
1 tbsp vanilla extract
1/4 cup chopped pecans

Instructions:

1. Cover outside bottom and sides of an 8-inch springform pan with aluminum
foil; spray inside with cooking spray.

2. In small bowl, combine wafer crumbs and margarine; press into bottom of
pan. Preheat oven to 325°F.

3. In small saucepan over low heat, melt chocolate in milk, stirring
occasionally Remove from heat.

4. In large bowl, with electric mixer at medium speed, beat cream cheese,
cottage cheese, brown sugar and brown sugar substitute until very smooth.
Beat in egg yolks, then praline liqueur and vanilla.

5. In large metal bowl, beat egg whites until stiff; fold into cheese
mixture. Pour half the mixture into medium bowl; add reserved chocolate
mixture and stir until smooth. Pour into prepared crust. Slowly and
carefully pour remaining cream-cheese mixture over chocolate mixture.
Sprinkle with pecans.

6. Reduce oven temperature to 275°F. Carefully place aluminum-foil-covered
pan into larger baking pan. Add water to outside container until water
level comes halfway up side of springform pan. Bake 1 hour 45 minutes.
Remove from oven; remove springform pan from water and cool on wire rack.
Refrigerate 8 hours or overnight.

Makes 15 servings. Preparation time: 35 minutes. Baking time: 1 hour 45
minutes. Chilling time: 8 hours.

Per serving: About 146 cal, 9 g pro, 17 g car, 5 g fat, 31% cal from fat,
33 mg chol, 250 mg sod, 0 g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 16