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846 -- CHOCOLATE CHEESECAKE

Margarine for pan
15 oz. part skim milk Ricotta cheese
1 1/2 c. (12 oz.) light cream cheese,
softened
1 whole egg
2 egg whites
1 c. unsweetened apple juice
concentrate
3 tbsp. unsweetened cocoa
1 tbsp. cornstarch
1 tbsp. sugar
1 tsp. vanilla extract
2 tsp. unsweetened cocoa (for topping)
Preheat oven to 350 degrees. Lightly grease bottom and sides of a 9 inch
spring-form pan. Wrap outside of pan with aluminum foil. In the bowl of a food
processor or blender, puree all ingredients until smooth. Do in 2 batches, if
necessary. With a rubber spatula, scrape mixture into prepared pan. Place on a
baking sheet. Bake 45 minutes. Turn oven off. Leave in the oven with door
closed for 1 hour. Remove and refrigerate. Before unmolding and serving, let
stand at room temperature for 10 minutes. Sift 2 teaspoons unsweetened cocoa
over the top. Slice with a knife which has been warmed in hot water. Serves
12. Per serving: 167 calories, 16 gm carbohydrates, 8 gm protein, 8 gm fat,
220 mg sodium. Exchanges: 1 fruit, 1 medium fat meat, 1/2 fat. Cholesterol:
50 mg per serving.
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