1. Preheat oven to 425 oF.
2. Combine first 4 ingredients in a bowl. Firmly press mixture into bottom
and 1 inch up sides of a 3-inch springform pan coated with cooking spray.
Set aside.
3. Combine 1/2 cup sugar, flour, vanilla, and cheeses; beat at medium speed
of a mixer until well-blended. Add egg whites and 2 tablespoons milk; beat
well. Combine 1/2 cup batter, 1 tablespoon milk, 2 tablespoons sugar, and
cocoa in a small bowl; stir well. Spoon remaining batter alternately with
cocoa mixture into prepared crust. Swirl together using the tip of a knife.
Bake at 425 oF for 10 minutes. Reduce oven temperature to 250 oF; bake 45
minutes or until almost set. Cool completely on a wire rack. Garnish with
chocolate syrup and fresh raspberries, if desired.
Yield: 12 servings (serving size: 1 wedge). Created by: Priscilla Yee,
Concorci, Calif:
CALORIES 277 (24% from fat); FAT 7.5g (sat 3.8g, mono 2.3g, poly 0.9g);
PROTEIN 7.9g; CARB 44.1g; FIBER 1.3g; CHOL 18mg; IRON 1.6mg; SODIUM 338mg;
CALCIUM 76mg.
Formatted for you by Gail Shermeyer <4paws@netrax.net>.
Per serving: 120 Calories; 5g Fat (35% calories from fat); 6g Protein; 14g
Carbohydrate; 17mg Cholesterol; 190mg Sodium
Recipe by: Cooking Light Magazine, August 1997
From The Chocolate Archives, Dec 1997, http://www.choco.com
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”
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