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Diabetic Light Chocolate Cheesecake

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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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