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Title: Chocolate Cheesecake #3
Categories: Dessert Diet Cheesecake
Yield: 8 Servings
| CRUST | ||
| 12 | Digestive Biscuits | |
| 1 | tb | Water |
| 1 | ts | Cinnamon |
| 2 | ts | Margarine |
| FILLING | ||
| 5 1/2 | Envelope Unflavored Gelatin | |
| 1/4 | c | Water |
| 1/2 | c | Milk |
| 2 | c | Cottage Cheese |
| 1 | ts | Vanilla |
| 1/4 | c | Unsweetened cocoa powder |
| Whipped topping (Opt) | ||
| 2/3 | c | Artificial sugar |
1. Crust: in a food processor or blender or with a rolling pin pulverize biscuits in a bowl combine biscuit crumbs, and cinnamon. With fingers rub in margarine. Sprinkle with water and stir well. Press onto bottom of 8 inch springform pan. Bake in 350 degree F oven for 10 minutes or until beginning to brown. Set aside to let cool.
2. Filling: In a small bowl, sprinkle gelatin over sweetener and water let stand for 5 minutes to soften.
3. In a small saucepan, combine milk and cocoa. Whisk until smooth. Cook over medium heat, stirring, for about 5 minutes, or until thickened and smooth.
4. Stir in dissolved gelatin mixture until gelatin dissolves. Transfer to small bowl. Cover with waxed paper to prevent a skin from forming. Let cool in refrigerator for 15 minutes.
5. In food processor or blender, process cottage cheese for about 2 minutes or until smooth, scraping down sides of container once or twice.
6. Spoon in chocolate mixture and vanilla. Process for about 30 seconds or until evenly colored. Pour onto cooled crust.
7. Cover and chill in refrigerator for 2 to 4 hours or until set, or overnight.
8. Remove sides from Pan and with wide metal lifter, slip cheesecake off bottom of pan onto serving plate.
9. Garnish each serving with 1 T whipped dessert topping if desired. Each serving is 1/8 of cheesecake.
Nutrition info. 1 protein choice 17 g carbohydrate 720 kilojules 1 starchy choice 11 g protein 171 calories 1 fats and oils 7 g fat
Source: Light & Easy Choices Author: Kay Spicer ISBN 0-919959-28-8
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