Chocolate Berry Cheesecake Recipe
Diabetic Friendly Recipe
Huge reduction in fat not flavor. Fat free cottage cheese, skim milk, reduced fat cream cheese with semisweet chocolate chips, strawberries and raspberries and chocolate wafer crumbs as the crust.
1 12-oz. container fat free cottage cheese
2/3 cup sugar
3 tablespoons skim milk
1 cup mini semisweet chocolate chips
2-1/2 cups fresh strawberries, stems removed, halved
1 8-oz. package reduced fat cream cheese
1/2 cup liquid egg substitute
1-1/4 teaspoon vanilla
2 tablespoons raspberry all fruit spread
1 cup chocolate wafer crumbs
Preheat oven to 350 degrees. Spray bottom of 9-inch springform pan with nonstick cooking spray. Press chocolate wafer crumbs firmly onto side or bottom of prepared pan. Bake 10 minutes. Remove from oven; cool. Reduce oven temperature to 325 degrees.
Combine cheeses in large bowl with electric mixer. Beat at medium speed until well blended. Beat in sugar until well blended.
Beat in egg substitute, milk and vanilla until well blended. Stir in mini chips with spoon. Pour batter into prepared pan. Bake 40 minutes or until center is set. Remove from oven; cool 10 minutes in pan on wire rack. Carefully loosen cheesecake from edge of pan. Cool completely. Remove side of pan from cake.
Whisk fruit spread and 2 tablespoons water in medium bowl until well blended. Add strawberries; toss to coat. Arrange strawberries over top of cake. Refrigerate 1 hour before serving. Garnish with fresh mint, if desired.
Recipe makes16 servings