.
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
2.3 g, Cholesterol 8.8 mg,
Sodium
134 mg,
Courtesy
of: www.cyberdiet.com
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