Let it never be said that we cannot find out whether a Christian really loves Christ. It can be known; it may be discovered; the proofs are already to your hand. You have heard them this very day. Love to the Lord Jesus Christ is no hidden, secret, impalpable thing. It is like the light – it will be seen. It is like sound – it will be heard. It is like heat – it will be felt. Where it exists, it cannot be hid. Where it cannot be seen you may be sure there is none.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			12	Servings

INGREDIENTS

1 1/2	c	Fine chocolate wafer or chocolate graham cracker crumbs; (see note)
2	tb	Apricot jam; melted
1	c	Fat-free cottage cheese
4		Egg whites
1	c	Yogurt Cheese*
8	oz	Light cream cheese
3/4	c	Plus 2 tablespoons sugar
1	tb	All-purpose flour
1	ts	Vanilla
1/4	c	Unsweetened cocoa powder
1	ts	Almond extract

INSTRUCTIONS

CHOCOLATE CRUMB CRUST
FILLING
This cheesecake is always a hit dessert. Unfortunately, though, one serving
of its original version could have wiped out your fat budget for an entire
day. But here's its healthy counterpart with only a fraction of the fat and
half the calories. Calories, fat and cholesterol were reduced by:
* Using a reduced-fat chocolate crumb crust * Replacing regular cream
cheese with a combination of light cream cheese, fat-free yogurt cheese and
fat-free cottage cheese * Using egg whites instead of whole eggs
TO MAKE THE CHOCOLATE CRUMB CRUST: Preheat the oven to 350 degrees. Spray a
9-inch springform pan with no-stick spray; set aside. In a medium bowl,
stir together the crumbs and melted jam until well combined. Using your
fingers, lightly press the crumbs in the bottom and about 2 inches up the
sides of the pan. Bake at 350 degrees for 8 minutes. Set the crust aside.
Increase the oven temperature to 375 degrees.
TO MAKE THE FILLING: In a clean, dry blender or food processor, blend or
process the cottage cheese until creamy and almost smooth. Add the egg
whites, then blend or process just until smooth. Add the yogurt cheese,
cream cheese, 3/4 cup sugar, flour and vanilla. Blend or process until
smooth. Transfer half of the filling to a bowl; stir in the cocoa,
remaining 2 tablespoons sugar and almond extract until well combined. Pour
half of each batter mixture into the crust. Then repeat pouring the
remaining half of each batter into the crust. Using a small metal spatula,
gently swirl the two batters. Bake at 375 degrees for 35 to 40 minutes or
until a knife inserted in the center comes out clean. Cool on a wire rack
for 15 minutes. Loosen the crust from the sides of the pan. Then cool for
30 minutes more. Remove the sides from the pan. Cool the cheesecake
completely. Chill it at least 4 hours before serving. If desired, garnish
it with additional fine chocolate wafer crumbs.
Makes 12 servings.
Note: To make fine chocolate crumbs, place a few wafer cookies or graham
crackers in a blender or food processor. Pulse blend or process until
finely ground. Repeat with more cookies or crackers until you have the
amount you need.
continued in part 2

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