3/4 c Teddy bear-shaped chocolate
-graham cracker cookies;
-crushed
Butter-flavored cooking
-spray
2 pk (12-oz) fat-free cream
-cheese product; softened
1 1/2 c Sugar
3/4 c Egg substitute
1 c Semisweet chocolate morsels;
-melted (6 ounces)
1/4 c Unsweetened cocoa
1 1/2 ts Vanilla extract
1 ct (8-oz) nonfat sour cream
1 cn (21-oz) reduced-calorie
-cherry pie filling
3/4 c Reduced-calorie frozen
-whipped topping; thawed
From: diane DIANELM@UGA.CC.UGA.EDU
Date: Sat, 27 Jul 1996 11:28:01 EDT
Spread cookie crumbs on bottom of a 9-inch springform pan coated with
cooking spray; set aside. Beat cream cheese at high speed with an electric
mixer until fluffy; gradually add sugar, beating well. Gradually add egg
substitute, mixing well. Add melted chocolate, cocoa, and vanilla, mixing
until blended. Stir in sour cream. Pour into prepared pan. Bake at 300 F
for 1 hour and 40 minutes. Remove from oven; run a knife around edge of
pan to release sides. Let cool completely on a wire rack; cover and chill
at least 8 hours. Remove sides of pan; spread cheesecake with cherry pie
filling. Dollop each serving with 1 tablespoon whipped topping. Yield: 12
Servings. NOTE: for a creamy-textured cheesecake, bake at 300 F for 1
hour and 20 minutes.
Per serving: Calories 300 (20% from fat) Fat 6.7g Cholesterol 10mg sodium
407mg carbohydrate 47.3g fiber 0.2g protein 12.7g.
EAT-L Digest 26 July 96
From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings