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CATEGORY CUISINE TAG YIELD
Dairy, Vegetables, Eggs Cheese, Cheesecakes, Chocolate, Desserts 16 Servings

INGREDIENTS

32 oz Plain nonfat yogurt, drained
overnight
1 c Dried cranberries
1/2 c Water
1/2 c Light corn syrup
3 T Water
1 c Vanilla wafer crumbs, 24
cookies
1 T Butter or margarine, melted
Vegetable cooking spray
2 T Skim milk
1 T Vanilla
3 oz White chocolate, chopped
1 c Sugar
1 c Lowfat sour cream
1/4 c Cornstarch
1/4 t Salt
8 oz Neufchatel cheese
2 Eggs
1 Egg white
Cranberries, for garnish
Fresh mint, for garnish

INSTRUCTIONS

Place a colander in a 2 quart glass measure or bowl. Line colander
with 4 layers of cheesecloth, allowing cheesecloth to extend over  edge
of container. Spoon nonfat yogurt into colander. Cover loosely  with
plastic wrap, and refrigerate 12 hours. Spoon yogurt cheese into  a
bowl, discarding liquid; cover and refrigerate.  Combine cranberries,
1/2 cup water, and corn syrup in a medium  saucepan; bring to a boil.
Cover, reduce heat, and simmer 10 minutes.  Preheat oven to 350 oF.
Place cranberry mixture and 3 tablespoons water in a food processor or
blender, and process 1 minute or until smooth. Set aside.  Combine
crumbs and butter in a small bowl, and stir well. Firmly pack  mixture
into bottom of a 9 inch springform pan coated with cooking  spray. Bake
at 350 for 10 minutes. Let cool on wire rack.  Combine milk, vanilla,
and white chocolate in the top of a double  boiler. Cook over simmering
water until white chocolate melts,  stirring frequently. Set mixture
aside.  Combine yogurt cheese, sugar, sour cream, cornstarch, salt and
neufchatel cheese in a large bowl; beat at low speed of a mixer 1
minute. Add white chocolate mixture, and beat at medium speed until
smooth. Add eggs and egg white, 1 at a time, beating well after each
addition.  Pour cheese mixture into prepared springform pan. Spoon
cranberry  mixture in mounds over cheese mixture, and swirl with knife
to create  a marbled effect. Bake at 300 oF for 1 hour and 10 minutes
or until  almost set. Turn oven off, and let cheesecake stand for 1
hour with  door closed. Remove from oven, and cool to room temperature.
Cover  and chill at least 8 hours. Garnish, if desired. Yield: 16
servings.  Per serving: 1 FR/V, 200 cal.  Recipe by: Weight Watchers
Magazine, December 1996  Posted to MC-Recipe Digest V1 #383 by
4paws@netrax.net  (Shermeyer-Gail) on Jan 21, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 310
Calories From Fat: 50
Total Fat: 5.6g
Cholesterol: 38.5mg
Sodium: 134.4mg
Potassium: 139.1mg
Carbohydrates: 57.1g
Fiber: 2.5g
Sugar: 23.7g
Protein: 8.3g


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