CP's Low Fat Dark Chocolate Brownie Cheesecake
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 146.5
- Total Fat: 2.1 g
- Cholesterol: 0.3 mg
- Sodium: 32.0 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 1.6 g
- Protein: 3.5 g
View full nutritional breakdown of CP's Low Fat Dark Chocolate Brownie Cheesecake calories by ingredient
Introduction
Low fat chocolate cheesecake for the chocolate lover who can't choose between cheesecake and brownies. Low fat chocolate cheesecake for the chocolate lover who can't choose between cheesecake and brownies.Number of Servings: 18
Ingredients
-
*Wheat flour, white, all-purpose, 2/3 cup plus 2 tbsp
*Motts unsweetened Applesauce, 1/2 cup
Dannon, Light & Fit Nonfat Vanilla Yogurt, 16 oz
*Philadelphia Fat Free Cream Cheese, 24 oz
Baking chocolate, unsweetened, squares, 2 1oz squares
Vanilla Extract, 2 tsp
Granulated Sugar, 1 3/4 cup
*Chocolate, Hershey’s Unsweetened Cocoa Powder, 1 cup
4 egg whites
Directions
Lightly spray 9 in deep pie plate with cooking spray.
Melt 1oz baking chocolate and let cool.
Combine 1 cup sugar, 2/3 cup flour and 1/2 cup cocoa in a small bowl.
Add applesauce, 2 egg whites and 1 tsp vanilla and beat on medium speed of mixer until blended. Add cooled melted chocolate and beat until combined.
Spread batter evenly over bottom and sides of pie plate.
Bake at 350 deg F for 10 minutes or until partially set. Set aside.
Chill the vanilla yogurt.
Turn the oven down from 350 deg F to 325 deg F.
In a food processor, puree 24oz cream cheese until very smooth. Add chilled yogurt, 2 egg whites, 3/4 cup sugar, 1/2 cup cocoa, 1oz cooled melted chocolate, 2 tbsp flour &1 tsp vanilla. Puree for 3 minutes.
Pour chocolate cream cheese mixture into pie plate.
Bake for 50 minutes or until edges are set. Turn off oven and open door slightly. Leave cheesecake in for at least one hour until cool.
Number of Servings: 18
Recipe submitted by SparkPeople user CLPAUL15.
Melt 1oz baking chocolate and let cool.
Combine 1 cup sugar, 2/3 cup flour and 1/2 cup cocoa in a small bowl.
Add applesauce, 2 egg whites and 1 tsp vanilla and beat on medium speed of mixer until blended. Add cooled melted chocolate and beat until combined.
Spread batter evenly over bottom and sides of pie plate.
Bake at 350 deg F for 10 minutes or until partially set. Set aside.
Chill the vanilla yogurt.
Turn the oven down from 350 deg F to 325 deg F.
In a food processor, puree 24oz cream cheese until very smooth. Add chilled yogurt, 2 egg whites, 3/4 cup sugar, 1/2 cup cocoa, 1oz cooled melted chocolate, 2 tbsp flour &1 tsp vanilla. Puree for 3 minutes.
Pour chocolate cream cheese mixture into pie plate.
Bake for 50 minutes or until edges are set. Turn off oven and open door slightly. Leave cheesecake in for at least one hour until cool.
Number of Servings: 18
Recipe submitted by SparkPeople user CLPAUL15.