This delicious chocolate cheesecake is not only greatly reduced in fat,
but also has 76% less carbohydrates than the traditional recipe. It will
become a favorite!
1/2 cup finely ground almonds
3 packages (8 ounces each) reduced fat cream cheese, softened
1 1/4 cups Equal Spoonful or Granulated or other substitute
2 egg whites
1/4 teaspoon salt
1 cup reduced fat sour cream
2 teaspoons vanilla
4 ounces (4 squares) semi-sweet chocolate, melted and cooled
Fresh raspberries, optional
Fresh mint, optional
For Crust, spray bottom of a 9-inch springform pan. Sprinkle almonds
over bottom, patting gently onto pan; set aside.
For Cheesecake, beat cream cheese and Equal in mixing bowl on medium
speed of mixer until smooth and well combined. Mix in eggs, egg whites
and salt. Fold in sour cream and vanilla until combined. Gently mix in
chocolate until blended. Pour batter over crust.
Bake in preheated 325F oven 40 to 45 minutes or until center of cake is
almost set. Cool on wire rack. Gently run metal spatula around rim of
pan to loosen cake.
Let cheesecake cool completely. Cover and refrigerate several hours or
overnight. To serve, remove side of pan. Garnish top of cheesecake with
fresh raspberries and mint, if desired. Cut cake into wedges.
Makes: 16 servings
Nutritional Information Per Serving Calories: 197 ; Protein: 7 g ; Fat:
16 g ; Sodium: 231 mg; Cholesterol: 67 mg ; Carbohydrates: 7 g
Posted by: Darlene BC <firstname.lastname@example.org>
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