Swirled Chocolate Cheesecake
Allow twenty-four hours to make yogurt cheese.

Servings: 16

• Yogurt Cheese (recipe below)
• 2 tablespoons graham cracker crumbs
• 1 - 8 oz. pkg. Neufchatel cheese
• 1 - 1/2 teaspoons vanilla extract
• 3/4 cup sugar
• 1 tablespoon cornstarch
• 1 container (8 oz.) egg substitute
• 1/4 cup cocoa
• 1/4 teaspoon almond extract

Prepare Yogurt Cheese the night before. Heat oven to 325°F. Spray bottom of 8 or 9 inch springform pan with vegetable cooking spray. Sprinkle graham cracker crumbs on bottom of pan. In large mixer bowl, beat Yogurt Cheese, Neufchatel cheese and vanilla on medium speed of electric mixer until smooth. Add sugar and cornstarch; beat just until well blended. Gradually add egg substitute, beating on low speed until blended. Transfer 1 1/2 cups batter to medium bowl; add cocoa. Beat until well blended. Stir almond extract into vanilla batter. Alternately spoon vanilla and chocolate batters into prepared pan. With knife, cut through batters to marble.

Bake 35 minutes for 8 inch pan; 40 minutes for 9 inch pan or until edge is set. With knife, loosen cheesecake from side of pan. Garnish as desired. Cover; refrigerate leftover cheesecake.

Yogurt Cheese: Use one 16-ounce container plain low fat yogurt, no gelatin added. Line plastic colander with large piece of double thick cheesecloth; place colander over deep bowl. Spoon yogurt into prepared colander; cover with plastic wrap. Refrigerate until liquid no longer drains from yogurt, about 24 hours. Remove yogurt from cheesecloth and place in separate bowl; discard liquid.

Per Serving: 100 Calories
4g Fat
4g Protein
12g Carbohydrate
trace Dietary Fiber
10mg Cholesterol
90mg Sodium

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