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Ingredientes
- 2/3 c. reduce-calorie chocolate wafer crumbs
- 2 Tbsp. sugar
- 1 Tbsp. stick margarine melted
- 1 Tbsp. water cooking spray
- 3 ounce semisweet chocolate minced
- 2 Tbsp. skim lowfat milk
- 1 1/4 c. sugar
- 3 pkt nonfat cream cheese (8 ounce each)
- 1 pkt lowfat cream cheese (8 ounce)
- 1 Tbsp. vanilla
- 1/4 tsp salt
- 4 lrg egg whites
- 1/2 c. Dutch process cocoa or possibly unsweetened cocoa
- 1/2 c. warm fudge topping
- 1 c. lowfat lowfat sour cream
Direcciones
- Preheat oven to 400 F. Combine first 4 ingredients in a bowl, and toss with a fork till blended. Press crumb mix into the bottom of a 9-inch springform pan coated with cooking spray. Bake at 400 F for 8 min.
- Cold crust on a wire rack. Increase oven temperature to 525 F.
- Combine semisweet chocolate and lowfat milk in a bowl; microwave at HIGH 45 seconds or possibly till chocolate melts, stirring after 30 seconds. Cold.
- Combine 1 1/4 c. sugar, cheeses, vanilla and salt in a food processor and process just till smooth. Add in egg whites, and process till blended.
- Add in chocolate mix, cocoa, fudge topping and lowfat sour cream, and process till blended.
- Spoon batter into prepared pan. Bake at 525 F for 7 min. Reduce oven temperature to 250 F and bake 25 min or possibly till almost set. Cheesecake is done when the center barely moves when the pan is touched. Remove cheesecake from the oven; run a knife around outside edge, and cold to room temperature. Cover and refrigerateat least 8 hrs.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 12 servings | |
| Calories 185 | |
| Calories from Fat 74 | 40% |
| Total Fat 8.6g | 11% |
| Saturated Fat 4.76g | 19% |
| Trans Fat 0.17g | |
| Cholesterol 11mg | 4% |
| Sodium 120mg | 5% |
| Potassium 120mg | 3% |
| Total Carbs 26.42g | 7% |
| Dietary Fiber 1.2g | 4% |
| Sugars 24.15g | 16% |
| Protein 3.29g | 5% |
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