Chocolate Cheesecake

Makes 12 servings

After you've baked and cooled this cheesecake, it can be refrigerated in an airtight container for up to 1 week.


22 reduced-fat chocolate graham cracker squares

2 tablespoons margarine

2 cups nonfat cottage cheese

One 8-ounce box nonfat cream cheese

1 cup granulated sugar

cup all-purpose flour

2 tablespoons unsweetened cocoa powder,

dissolved in cup boiling water

4 egg whites

1 teaspoon vanilla extract

1 teaspoon confectioners' sugar


1. Preheat the oven to 325̊ F. Spray an 8" springform pan with nonstick cooking spray. In a food processor, crush the graham crackers; pulse in the margarine. Transfer to the pan, pressing firmly over the bottom and halfway up the sides. Refrigerate until chilled, about 15 minutes.


2. To prepare the filling, in the food processor, puree the cottage cheese and cream cheese; blend in the granulated sugar, flour, dissolved cocoa, the egg whites and vanilla. Pour into the crust; set the pan on a baking sheet. Bake until set, about 1 hour. Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool in the oven 1 hour; cool completely on a rack.


3. Refrigerate in the pan; just before serving, unmold from the pan and sprinkle with the confectioners' sugar.

For an easy raspberry sauce (a perfect flavor complement to rich chocolate), simply puree fresh berries in a food processor. Transfer to a fine mesh sieve to strain out the seeds. .

Per Serving: 189 Calories, 3 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 362 mg Sodium, 32 g Carbohydrate, 0 g Dietary Fiber, 9 g Protein, 29 mg Calcium.


PointsPlus value: 5