Low Fat Chocolate Chip Cheesecake |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Guess you can tell that I've been feeling a bit guilty about overindulging of late *grin* Can you believe this gorgeous hunk of cheesecake is lowfat?!?!!? Recipe and pic from Sunset. Ingredients:
2/3 cup (about 3 oz.) reduced-fat chocolate wafer cookie crumbs |
11/2 tablespoons melted butter or margarine |
3 packages (8 oz. each) nonfat cream cheese |
1 can (14 oz.) nonfat sweetened condensed milk |
3 large egg whites |
2 teaspoons vanilla |
1/2 cup miniature chocolate chips |
Directions:
1. Combine crumbs and melted butter. Pat evenly over bottom and about 3/4 inch up the side of a removable-rim 8-inch cheesecake or cake pan (at least 13/4 in. deep).
2. In a food processor or bowl, whirl or beat cream cheese, milk, egg whites, and vanilla until very smooth. Stir in 1/4 cup chocolate chips.
3. Scrape batter into prepared pan. Evenly sprinkle batter with remaining chocolate chips.
4. Bake in a 350° oven until cake jiggles only slightly in the center when gently shaken, about 30 minutes.
5. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 21/2 hours. Serve, or if making ahead, wrap airtight when cool and chill up to 2 days. Remove pan rim and cut cake into wedges.
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