Chocolate-Berry Cheesecake
Ingredients:
1 container (12 ounce) fat free cottage cheese
2/3 cup sugar
3 tbs. skim milk
1 cup mini semisweet chocolate chips
2 1/2 cups fresh strawberries, stems removed, halved
1 package (8 ounce) reduced fat cream cheese
1/2 cup cholesterol free egg substitute
1 1/4 tsp. vanilla
2 tbs. rasberry all fruit spread
1 cup chocolate wafer crumbs
Instructions:
Preheat oven to 350°F. Spray bottom of 9-inch
springform pan with nonstick cooking spray. Press chocolate wafer crumbs
firmly onto side or bottom of prepared pan. Bake 10 minutes. Remove
from oven; cool. Reduce oven temperature to 325°F. Combine cheeses
in large bowl with electric mixer. Beat at medium speed until well
blended. Beat in sugar until well blended. Beat in egg substitute,
milk and vanilla until well blended. Stir in mini chips with spoon.
Pour batter into prepared pan. Bake 40 minutes or until center is set.
Remove from oven; cool 10 minutes in pan on wire rack. Carefully
loosen cheesecake from edge of pan. Cool completely. Remove side
of pan from cake. Whisk fruit spread and 2 tablespoons water in medium
bowl until well blended. Add strawberries; toss to coat. Arrange
strawberries over top of cake. Refrigerate 1 hour before serving.
Garnish with fresh mint, if desired.
Quantity:
Makes 16 servings
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