Marbled Chocolate Cheesecake (Lo Cal) Recipe




Marbled Chocolate Cheesecake (Lo Cal) Ingredients

2/3 cup skim milk
1/4 cup skim milk
1 each envelope unflavoured gelatin
6 tbsp sugar
2 each eggs, separated, room temp.
2 tsp vanilla extract
12 oz low fat cottage cheese
Unsweetened cocoa --chocolate crumb
1/2 cup vanilla wafer crumbs
1 tbsp unsweetened cocoa
1 1/2 tbsp butter or marg. melted

A Recipe for
Marbled Chocolate Cheesecake (Lo Cal)

 

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Food Tip
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This is a recipe for Marbled Chocolate Cheesecake (Lo Cal) from the recipe cookbook of Recipes-to-go (Dessert)


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Marbled Chocolate Cheesecake (Lo Cal)

Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.







Marbled Chocolate Cheesecake (Lo Cal) Directions

In small saucepan over medium high heat, bring 2/3 cup milk to a
boil; set aside. In container of blender, sprinkle gelatin over
remaining 1/4 cup cold skim milk; let stand 4 to 5 minutes. Add
boiling skim milk; cover and blend at low speed 2 min. Add 3 T sugar,
egg yolks and vanilla; blend at medium speed until well mixed. Add
cottage cheese; blend at high speed until smooth. Remove 3/4 c
mixture to use for marbling; chill until mixture begins to thicken.
Combine 1 T sugar and cocoa; add to blender container and blend until
mixed. Pour chocolate mixture into large bowl. Chill, stirring
occasionally, until mixture mounds when dropped from spoon.
In small bowl with electric mixer at high speed, beat egg whites until
foamy. Gradually add remaining 2 T sugar; beat until stiff peaks
form. Fold beaten whites into chocolate mixture; pour chocolate
mixture into prepared crust. Spoon large dollops of vanilla mixture
over chocolate; with knife or spatula, gently swirl to create marbled
effect. Cover; refrigerate until firm, about 4 to 5 hours. Chocolate
Crumb Crust In small bowl, combine crumbs and cocoa; add butter and
stir until evenly blended. Press mixture evenly on bottom of 9 in.
springform pan.

Serves: 10

 

 

 

 

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