2 tb Graham cracker crumbs
Yogurt cheese*
1 pk (8 ozs.) neufchatel cheese
-(light cream cheese),
-softened
1 1/2 ts Vanilla extract
3/4 c Sugar
1 tb Cornstarch
1 Carton (8 ozs.) frozen egg
-substitute, thawed
1/4 c Cocoa
1/4 ts Almond extract
Heat oven to 325 degrees. Spray bottom of 8-9 inch springform pan with
vegetable cooking spray. Sprinkle graham cracker crumbs evenly in bottom of
pan. In large mixer bowl on medium speed of electric mixer, beat yogurt
cheese, Neufchatel cheese and vanilla until smooth. Add sugar and
cornstarch; beat just until well blended. Gradually add egg substitute,
beating on low speed until blended. Transfer 1-1/2 cups mixture to medium
bowl; add cocoa. Beat until well blended. Stir almond extract into vanilla
mixture. Spoon mixtures alternately into prepared pan. With knife or metal
spatula, cut through mixtures for marbled effect. Bake 35 minutes for
8-inch pan; 40 minutes for 9-inch pan. Remove from oven. With knife, loosen
cake from side of pan. Cool completely; remove side of pan. Cover and
refrigerate about 6 hours.
Makes 16 servings.
NOTE: To make yogurt cheese – Line non-rusting colander or sieve with a
large piece of double thickness cheesecloth or large coffee filter; place
colander over a deep bowl. Spoon one 16-oz. container plain low-fat yogurt
into prepared colander; cover with plastic wrap. Refrigerate about 10
hours. Remove yogurt from cheesecloth; discard liquid.
Yields
1 Servings