Chocolate Swirl Cheesecake With Raspberry Topping
Serving Size : 12
Ingredients for prepare Chocolate Swirl Cheesecake With Raspberry Topping
:
| Amount | Measure | Ingredient - Preparation Method |
nonstick cooking spray
chocolate swirl cheesecake with raspberry topping |
| 4 | | chocolate wafers - crushed |
1/4 cup
chocolate swirl cheesecake with raspberry topping |
| 2 | cups | thick yogurt |
| 8 | ounces | nonfat cream cheese - softened |
| 2/3 | cups | granulated sugar - divided |
plus 1/4 cup
chocolate swirl cheesecake with raspberry topping |
| 1/4 | cup | skim milk |
| 2 | tablespoons | all-purpose flour |
| 2 | teaspoons | vanilla extract |
| 3 | | egg whites |
or 1/2 cup fat-free egg substitute
chocolate swirl cheesecake with raspberry topping |
| 1 | tablespoon | unsweetened cocoa powder |
| 1 | teaspoon | chocolate extract |
l0 ounces frozen raspberries thawed and drained
with juice reserved
chocolate swirl cheesecake with raspberry topping |
| 1/2 | cup | granulated sugar |
| 1 1/2 | tablespoon | cornstarch |
recipe Chocolate Swirl Cheesecake With Raspberry Topping
1. Preheat oven to 300°F. Spray 9-inch springform pan with cooking spray. Sprinkle
Chocolate Swirl Cheesecake With Raspberry Topping
chocolate-wafer crumbs on bottom of pan. 2. In medium bowl, beat Thick Yogurt and cream cheese with electric
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mixer on medium speed until smooth. Add 2/3 cup sugar, milk, flour vanilla and egg whites.
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Beat at medium speed about 2 minutes or until smooth. 3. In small bowl, beat in cocoa and chocolate extract
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until blended. Carefully spread vanilla batter over crumbs in pan. Drop chocolate batter by spoonfuls onto vanilla batter.
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30 minutes. Cool 15 minutes. 5. Add enough water to reserved raspberry juice to
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measure 1 1/4 cups. Mix the remaining 1/4 cup sugar and cornstarch in 1 1/2-quart saucepan.
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Stir in juice mixture and raspberries. Heat to boiling over medium heat, stirring frequently.
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3 hours. Per serving: About 160 cal, 8 g pro, 30 g
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