1/3 c Crushed chocolate graham
-cracker crumbs
12 oz Fat-free cream cheese;
-softened
4 oz Reduced-fat cream cheese;
-softened
3/4 c Sugar
Egg substitute equivalent to
-3 eggs; (about 3/4 cup)
8 oz Nonfat or light sour cream
1 ts Vanilla extract
1/3 c Unsweetened cocoa powder
1/4 c Fat-free caramel apple dip
Carol Ritchey is a local chef in Arlington, TX and has a program on
the local news station called Cookin’ with Carol. She has low-fat
recipes on her web site.
http://www.flash.net/~rkrcwc/cwchome.htm
Preheat oven to 325? F. Spray a 9-inch springform or 9-inch round
cake pan with vegetable oil spray. If using cake pan, line bottom
with cooking parchment or wax paper and spray again. Sprinkle graham
cracker crumbs on bottom of pan.
Set aside. In a large mixing bowl, beat cream cheeses and sugar on
medium-high setting until light and fluffy, about 3 minutes. Add egg
substitute and beat on medium setting until mixed in. Add sour cream
and vanilla. Beat on medium setting until smooth, about 30 seconds.
Remove 1 cup batter and set aside. Stir cocoa powder into remaining
batter and beat on medium setting for 30 seconds, or until mixed in.
Pour half the chocolate batter into springform pan (no need to spread
over bottom of pan). Pour half the reserved white batter on chocolate
batter. Spoon half the caramel apple dip onto white batter. Pour
remaining chocolate batter into pan. Drop spoonfuls of remaining
white batter onto chocolate batter in a circular pattern. Spoon
remaining caramel apple dip on top. Gently shake pan back and forth
to distribute batter evenly. With a sharp knife, lightly swirl batter
using small circular motions in a clockwise direction. (Don’t
over-swirl or you’ll have no pattern.) Bake for 55 minutes, or until
center is just set. Put pan on a cooling rack and let cool for 1
hour. Refrigerate for at least 3 hours. Run a knife along inside of
pan. Release side of springform pan or invert cake pan onto a plate.
Recipe
Yields
12 servings