MAKES 16 SERVINGS
1 container (12 ounces) fat free Cottage Cheese 1 package (8
ounces) reduced fat Cream Cheese
2/3 cup Sugar ½ cup Cholesterol Free Egg Substitute
3 tablespoons Skim Milk 1¼ teaspoons vanilla
1 cup mini semisweet Chocolate Chips 2 tablespoons Raspberry All
Fruit Spread
2½ cups fresh Strawberries, stems removed, halved 1 cup
Chocolate Wafer Crumbs
Preheat oven to 350°F. Spray bottom of 9-inch springform pan
with nonstick cooking spray.
Press chocolate wafer crumbs firmly onto side or bottom of
prepared pan. Bake 10 minutes. Remove from oven; cool. Reduce
oven temperature to 325°F.
Combine cheeses in large bowl with electric mixer. Beat at
medium speed until well blended. Beat in sugar until well
blended. Beat in egg substitute, milk and vanilla until well
blended. Stir in mini chips with spoon. Pour batter into
prepared pan.
Bake 40 minutes or until center is set. Remove from oven; cool
10 minutes in pan on wire rack. Carefully loosen cheesecake
from edge of pan. Cool completely.
Remove side of pan from cake. Whisk fruit spread and 2
tablespoons water in medium bowl until well blended. Add
strawberries; toss to coat. Arrange strawberries over top of
cake. Refrigerate 1 hour before serving. Garnish with fresh
mint, if desired.
Posted by Karen
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