6 pt. Brownie Cheesecake Torte
Source of Recipe
"Cooking Light YEAR: 1997 ISSUE: August PAGE: 71"
Recipe Introduction
"This recipe won the "recipe of the decade" contest for Priscilla Yee, Concord, Calif."
List of Ingredients
15 1/8 ounces low-fat fudge brownie mix (1 package/Snackwell's)
2 teaspoons instant coffee granules
1/2 teaspoon ground cinnamon
4 ounces carrot baby food 1 jar
Cooking spray
1/2 cup sugar
2 tablespoons sugar
4 teaspoons all-purpose flour
1 teaspoon vanilla extract
8 ounces Neufchatel cheese block, softened
8 ounces fat-free cream cheese block, softened
2 large egg whites
3 tablespoons skim milk divided
2 tablespoons unsweetened cocoa
Chocolate syrup (optional)
Fresh raspberries (optional) Recipe
1. Preheat oven to 425 degrees.
2. Combine first 4 ingredients in a bowl. Firmly press mixture into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. Set aside.
3. Combine 1/2 cup sugar, flour, vanilla, and cheeses; beat at medium speed of a mixer until well-blended. Add egg whites and 2 tablespoons milk; beat well.
4. Combine 1/2 cup batter, 1 tablespoon milk, 2 tablespoons sugar, and cocoa in a small bowl; stir well.
5. Spoon remaining batter alternately with cocoa mixture into prepared crust. Swirl together using the tip of a knife.
6. Bake at 425 degrees for 10 minutes. Reduce oven temperature to 250 degrees; bake 45 minutes or until almost set. Cool completely on a wire rack. Garnish with chocolate syrup and fresh raspberries, if desired.
Yield: 12 servings
Nutritional Information Per Cooking Light web-site : CALORIES 277 (24% from
fat); FAT 7.5g
(sat 3.8g, mono 2.3g, poly 0.9g); PROTEIN 7.9g; CARB 44.1g; FIBER 1.3g; CHOL
18mg; IRON 1.6mg; SODIUM 338mg; CALC 76mg = 6 WW Points
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