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Black Tie Chocolate Cheesecake

Source of Recipe

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Black Tie Chocolate Cheesecake

Diabeticnetwork.com
Recipe By :JoAnna Lund
Serving Size : 8
Preparation Time :0:20

3/4 cup flour, all-purpose -- unbleached
3/4 cup Splenda, granular
2 Tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup yogurt, skim milk
3 tablespoons mayonnaise, FF Kraft
1/2 cup water
8 ounces cream cheese, FF Philly
1 package pudding mix, chocolate fudge instant Jello
2/3 cup dry milk
2 cups milk, lactaide lowfat 1 % with calcium
1 teaspoon vanilla extract
1 package pudding mix, white chocolate SF Jello dry
3/4 cup Cool Whip Lite®
2 tablespoons chocolate chips, mini Nestle

Preheat oven to 350 degrees. Spray a 9-inch square cake pan. In a large bowl, combine 3/4 cup flour, 3/4 cup granular Splenda, cocoa powder, baking powder and baking soda.

In a small bowl, combine plain FF yogurt, mayo, vanilla and 1/2 cup water. Add yogurt mixture to flour mixture. Mix gently just to combine. Spread batter into cake pan and bake for 10 minutes or until toothpick inserted into center comes out clean. Place pan on wire rack to cool for 15 minutes.

After crust has cooled, in a large bowl, stir cream cheese with a spoon until soft. Whisk 1/3 cup dry milk powder with 1 cup lowfat milk. Whisk in 2 packets Splenda and 1 package SF chocolate fudge instant pudding mix. Mix well with wire whisk. Blend in 1/4 cup Cool Whip Lite and spread mixture evenly over cooled crust. Chill while preparing topping.

In a medium bowl, whisk together remaining 1 cup lowfat milk, 1/3 cup dry milk, 2 packets Splenda, 1 tsp. vanilla and SF white chocolate pudding mix. Blend in remaining 3/4 cup Cool Whip Lite and spread over chocolate fudge layer. Sprinkle with 2 T. mini chocolate chips and chill for at least 1 hour. Cut into 8 servings.

Per serving: 168 Calories (kcal); 5g Total Fat; (29% calories from fat); 5g Protein; 22g Carbohydrate; 11mg Cholesterol; 482mg Sodium ++++ Food Exchanges: 1/2 Grain(Starch); 1 Fat