This recipe was mediocre.
- 4 sheets reduced fat graham crackers, crushed*
- 3 tablespoons splenda
- 3 tablespoons imitation butter (I use promise Heart Smart 5 calorie)**
- 1 TBSP Hershey's Cocoa
- 3 packages (8 ounces each) fat free cream cheese, softened
- 1 1/2 cups splenda
- 3 egg beaters
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup fat free sour cream
- 2 teaspoons vanilla
- 4 ounces dark chocolate (2.33 dark chocolate Hershey bars)
- Cool Whip FREE if desired
- Mix crumbs, 3 tablespoons splenda, cocoa and melted butter in bottom of 8.5 or 9-inch springform pan. Pat gently. Bake in preheated 325°F oven 4 minutes. Remove and press crumbs down flatter (I couldn't do this before putting it in the oven b/c it stuck to my fingers, so it helped to heat it some first). Return to the oven for more minutes. Cool on wire rack.
- Beat cream cheese and 1 1/2 cups splenda in large bowl until fluffy; beat in egg beaters, cornstarch and salt. Beat in sour cream and vanilla until well blended. Melt the choclate bars (broken into pieces) in the microwave for about 1 minute, stirring every 30 seconds. Gently fold in melted chocolate. Pour batter over crust.
- Bake in preheated 325°F oven 40-45 minutes or until center is almost set. Remove cheesecake to wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely; cover and refrigerate several hours or overnight before serving. To serve, remove sides of springform pan.
Calories 198
Fat 4g
Sat Fat 2g
Cholesterol 14g
Sodium 703
Potassium 60mg
Carbs 24g
Fiber 1g
Sugars 12g
Protein 15g
*Next time I'll use 5-6 sheets. This didn't cover the pan well enough.
**Didn't do a super job, so maybe use margarine.
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