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Chocolate Raspberry Cheesecake

Original

  

Modified

14 chocolate wafers, crushed  10 chocolate wafers, crushed
3 tablespoons sugar   
1/4 cup butter   
Non-stick cooking spray  Non-stick cooking spray
16 ounces cream cheese  2 1/2 cups reduced fat cream cheese
   1 1/2 cups low-fat cottage cheese
1 cup sugar  3/4 cup sugar (divided)
1 cup unsweetened cocoa powder  3 1/4 cup unsweetened cocoa powder
   2 tablespoons flour
4 large eggs  1 large egg
   4 large egg whites
3 cups sour cream   
1 cup raspberry jam   1 cup raspberries
from
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Preheat oven to 300 degrees. Coat an 8 inch springform pan generously with cooking spray. Press crushed wafers into bottom and sides of pan. Mix together until smooth: reduced-fat cream cheese, low-fat cottage cheese, 1/2 cup sugar, cocoa powder, egg and 1 egg white. Beat remaining egg whites until foamy; gradually add remaining sugar, beating until stiff but not dry. Fold into cheese batter. Pour mixture into prepared pan. Bake 60 minutes or until set (center will be soft). Let cool completely on rack. Top with raspberries before serving.

Yield: 10 servings.

Nutritional Analysis

Original

Modified

Calories 625 205
Fat (grams) 39 2
Percent calories from fat 56 9
Percent polyunsaturated 4 2
Percent saturated 36 3
Percent monounsaturated 16 4
Cholesterol (milligrams) 180 35
Sodium (milligrams) 267 350
Protein (grams) 10 18
Carbohydrate (grams) 58 29
Fiber (grams) Trace Trace

NOTE: People with diabetes or those on calorie-controlled diets may count one serving as: 1 meat, 1 milk, 1 starch.



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