1/2 cup graham cracker crumbs
3 1/2 cup ricotta, low fat
16 oz yogurt-drained to cheese
2 egg whites
3/4 cup sugar
1/3 cup cocoa
2 tbsp flour
2 tsp vanilla
A Recipe for
Image Chocolate Cheesecake
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
| Sharon Stone |
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
Avoid fruit and nuts. You are what you eat. |
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This Recipe for Image Chocolate Cheesecake is one of thousands in the Recipes-to-go Dessert Cookbook.
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
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I'm like old wine. They don't bring me out very often, but I'm well preserved. |
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This is a recipe for Image Chocolate Cheesecake from the recipe cookbook of Recipes-to-go (Dessert)
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
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| Charles Pierre Monselet |
Do vegetarians eat animal crackers? |
| Author Unknown |
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| Judith Olney |
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Preheat oven to 325 degrees F.
Spray spring form pan with non-stick spray. Cover bottom and sides
with graham cracker crumbs.
Put in blender: ricotta cheese, blend until smooth, add yogurt cheese
and vanilla, blend till smooth. Add egg whites, sugar, cocoa, flour
and vanilla. Whirl till mixed well. Pour into prepared pan. Bake for
50 minutes. Turn off oven, open door, let cheesecake cool for 1 hour
in oven.
Top with sliced strawberries and kiwi fruit.
Per serving: 160 calories, 5 g fat (28%)
Serves: 16
Image Chocolate Cheesecake Recipe brought to you by Recipes To-Go