.
Ingredients:
30 gingersnap cookies, ground
to powder
8 oz lowfat cream cheese
1/3 cup white sugar
½ cup liquid egg
substitute
½ tsp vanilla
1½ cups nonfat yogurt
cheese*
1 tsp lemon juice
2 Tbl sugar
1 tsp vanilla
½ oz. Bittersweet
chocolate, melted
Instructions:
Spray a 7x11 Pyrex pan with
nonstick spray for 2-3 seconds. Shake the ginger crumbs around the pan
evenly and spray again with nonstick spray. Place the cream cheese, sugar,
egg substitute and vanilla in a mixing
bowl. Beat until just smooth
and scrape down the sides. Pour the cream cheese mixture over the crumbs
and gently smooth out the top.
Place the pan on the middle
rack of the oven and bake for 25 minutes until mostly set.
Turn off the oven and open
the door a crack; leaving undisturbed for 5 minutes. Let cool at least
10 minutes before topping with the yogurt mixture. Wrap the pan with saran
and chill for several hours before serving. Drizzle with chocolate before
cutting and serving.
* Place yogurt in a cheesecloth-lined
colander or sieve and refrigerate it for at least 4 hours until the whey
drains out. For every cup of yogurt cheese you need to begin with 2 cups
of yogurt. The yogurt should not have gelatin or stabilizers added to it
or the texture will be odd. You can substitute Lowfat or nonfat sour
cream.
Nutrition Facts:
Amount Per Serving:
Calories 132
Fat 4.6 g, Cholesterol 8.8
mg,
Sodium 134 mg,
Courtesy Of: www.cyberdiet.com
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