| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
|
16 |
Servings |
INGREDIENTS
| 1 |
pk |
Fudge brownie mix |
| 1 |
tb |
Water |
| 1 |
ts |
Vegetable oil |
| 1 |
|
Jar prune baby food |
| 1 |
|
Egg white |
|
|
Vegetable cooking spray |
| 1 |
c |
Nonfat cottage cheese |
| 16 |
oz |
Neufchatel cheese; softened |
| 8 |
oz |
Nonfat cream cheese; softened |
| 1 1/2 |
c |
Sugar |
| 1 |
tb |
Vanilla extract |
| 1/4 |
ts |
Salt |
| 3 |
|
Eggs |
| 1/4 |
c |
Semisweet chocolate; mini morsels |
INSTRUCTIONS
Preheat oven to 350°. Combine first 5 ingredients in a bowl; stir well.
Spread into bottom of a 9-inch square baking pan coated with cooking spray.
Bake at 350° for 25 minutes; let cool on a wire rack. Tear brownies into
small pieces. Press half of pieces into bottom of a 9-inch springform pan
coated with cooking spray. Set aside. Preheat oven to 300°. Place cottage
cheese in a large bowl; beat at medium high speed of a mixer until almost
smooth. Add cream cheeses; beat until smooth. Add sugar, vanilla, and salt;
beat well. Add eggs, I at a time, beating well after each addition. Stir in
chocolate. Pour half of cheese mixture into prepared pan; top with
remaining brownie pieces. Pour remaining cheese mixture over brownie
pieces. Bake at 300° for 40 minutes or until almost set. Turn oven off, and
let cheesecake stand for 40 minutes in oven with door closed. Remove
cheesecake from oven, and let cool to room temperature. Cover and chill at
least 8 hours.
Nutrition Facts Amount Per Serving: Calories 197 - Calories from Fat 79
Percent Total Calories From: Fat 40%, Protein 15%, Carbohydrate 45% Totals
and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g,
Cholesterol 77mg, Sodium 265mg, Total Carbohydrate 22g, Dietary Fiber 0g,
Sugars 0g, Protein 7g, Vitamin A 590 units, Vitamin C 0 units, Calcium 0
units, Iron 0 units
Posted to recipelu-digest Volume 01 Number 447 by Kara9718
<Kara9718@aol.com> on Jan 4, 1998
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