Name: Diabetic Light Chocolate Cheesecake
Ingredients: 1 c Chocolate wafer crumbs; 2 tb Splenda sweetener; (or other kind that is good for baking); 2 tb Margarine; 2 c 2% cottage cheese or other white sheese not too dry; 1 pk Light cream cheese; softened and cubed; 2 lg Eggs; 3/4 c Light sour cream; 1 1/4 c Splenda; ( 1 cup might do); 1/2 c Cocoa un sweetened powder; 4 tb Cornstarch

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Jewish		1	Servings

INGREDIENTS

1	c	Chocolate wafer crumbs
2	tb	Splenda sweetener; (or other kind that is good for baking)
2	tb	Margarine
2	c	2% cottage cheese or other white sheese not too dry
1	pk	Light cream cheese; softened and cubed
2	lg	Eggs
3/4	c	Light sour cream
1 1/4	c	Splenda; ( 1 cup might do)
1/2	c	Cocoa un sweetened powder
4	tb	Cornstarch

INSTRUCTIONS

CRUST
FILLING
Combine all crust ingredients. Press evenly onto bottom of 8" (20 cm )
spring form pan. Bake at 325f for 5 minutes.
Meanwhile, in food processor, process cottage cheese until smooth. Add
cream cheese and process until blended.
Pour into pan.
Bake for 45-50 minutes or until Firm around edges and slightly soft in
center.
Run a knife around edge of cheesecake to loosen from pan. Cool on rack.
Cover and chill. Garnish as desired.
MAKES 12 SERVINGS.
energy 202 cal-Protein 10,6gr- Fat 11,4 gr-CARBOHYDRATES 15,7gr Food choice
Value 1/12 of recipe 1 squar+1 round +1 1/2 triangle
Posted to JEWISH-FOOD digest by "M. Reuter" <moshe@escape.ca> on Jun 11,
1998, converted by MM_Buster v2.0l.

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