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Prep Time: 35 Minutes Cook Time: 55 Minutes |
Ready In: 90 Minutes Servings: 6 |
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From the Zaar Adopt-a-Recipe Program, have not tried it yet, but it sounds very good! Ingredients:
15 1/4 ounces low-fat fudge brownie mix (1 package) |
2 teaspoons instant coffee granules |
1/2 teaspoon cinnamon, ground |
4 ounces carrot baby food (1 jar) |
cooking spray |
1/2 cup sugar |
2 tablespoons sugar |
4 teaspoons all-purpose flour |
1 teaspoon vanilla extract |
8 ounces neufchatel cheese, softened (block) |
8 ounces fat free cream cheese, softened (block) |
2 large egg whites |
3 tablespoons skim milk, divided |
2 tablespoons unsweetened cocoa |
chocolate syrup (optional) |
fresh raspberry (optional) |
Directions:
1. Preheat oven to 425 degrees F.
2. Combine first 4 ingredients in a bowl.
3. Firmly press mixture into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray.
4. Set aside. Combine 1/2 cup sugar, flour, vanilla, and cheeses; beat at medium speed of a mixer until well-blended.
5. Add egg whites and 2 tablespoons milk; beat well.
6. Combine 1/2 cup batter, 1 tablespoon milk, 2 tablespoons sugar, and cocoa in a small bowl; stir well.
7. Spoon remaining batter alternately with cocoa mixture into prepared crust. Swirl together using the tip of a knife. Bake at 425 degrees for 10 minutes.
8. Reduce oven temperature to 250 degrees; bake 45 minutes or until almost set. Cool completely on a wire rack.
9. Garnish with chocolate syrup and fresh raspberries, if desired.
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