You Will Need:
22 small reduced-fat cinnamon honey graham crackers, squares, 11 full-size crackers
2 tbsp reduced-calorie margarine
2 cup(s) fat-free cottage cheese
8 oz fat-free cream cheese
1 cup(s) sugar
1/4 cup(s) all-purpose flour
2 tbsp unsweetened cocoa, dissolved in 1/4 cup boiling water
4 large egg white(s)
1 tsp vanilla extract
1 tsp powdered sugar
Instructions:
* Preheat oven to 325°F. Spray an 8 inch springform pan with nonstick cooking spray. In a food processor, crush graham crackers; pulse in margarine. Transfer to the pan, pressing firmly over bottom and half way up the sides. Refrigerate until chilled, about 15 minutes.
* To prepare filling, in the food processor, puree cottage cheese and cream cheese; blend in granulated sugar, flour, dissolved cocoa, egg whites and vanilla. Pour into crust; set pan on baking sheet. Bake until set, about 1 hour, or until a toothpick inserted comes out clean. Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool in oven for 1 hour; cool completely on a rack.
* Refrigerate in pan; just before serving, un-mold from pan and sprinkle with confectioner's sugar.
Don't eat it while it's still warm...I tried and it was not good at all! But, when it's cold, it's fantastic! Only 3 points a slice, 12 slices in all.
ENJOY!! =)
This sounds yummy! I am going to try making this at the weekend! Thanks Karla! :-)
ReplyDeleteThank you for your kind words on my blog......xxxxx
ReplyDeleteThanks heaps for the recipe Karla :).Im not sure if my recipe will be clumped here but Id give it a shot.
ReplyDelete2.5 points per serving
100g ww canola spread
3/4 cup caster sugar
3 eggs beaten
1 1/3 cups self- raising flour, sifted
zest and juice of 1 lemon
Icing:
I cup icing sugar, sifted
10g butter, softened
1 tsp orange zest, grated
2 tbs orange juice
1. Preheat the oven to 160 degrees. Coat a 22 cm square tin with cooking spray and line the base and 2 sides with baking paper.
2. Beat together the butter and sugar with electric beaters until pale an creamy. Add the eggs, 1 at a time, beating well after each addition. Fold in the flour, lemon zest and juice. Spoon into the prepared tin and smooth the surface. Bake for 40-45 mins or until cooked. Cool in the tin.
3. To make the icing, combine the icing sugar , butter, orange rind and juice in a heatproof bowl. Place over the a saucepan of simmering water and stir until icing is glossy and smooth. When cake is completely cool, drizzle icing over the cake and leave to set. Cut into 16 squares.
Voila! Bon Appetite ;). Let me know how it goes will ya :).
Wow, awesome...thank you so much. I will let you know!! =)
ReplyDelete