| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheesecakes |
16 |
Servings |
INGREDIENTS
| 42 |
|
Reduced Fat OREO Chocolate Sandwich Cookies |
|
|
Nonstick cooking spray |
| 1 |
lb |
Nonfat cottage cheese |
| 1 1/2 |
c |
EGG BEATERS Healthy Real Egg Product |
| 1 |
pk |
(8-ounce) nonfat cream cheese |
| 1 |
c |
Sugar |
| 1/2 |
ts |
Almond extract |
|
|
Nonfat whipped topping, for garnish |
INSTRUCTIONS
I found this at http://www.nabisco.com.
Finely crush 10 cookies; coarsely chop 16 cookies. Set aside. Lightly spray
a 9-inch springform pan with nonstick cooking spray. Press ground cookies
on bottom of pan. In electric blender or food processor, blend cottage
cheese and egg product until smooth, scraping down side of container as
necessary; set aside. In large bowl, with electric mixer at medium speed,
beat cream cheese and sugar until smooth. Blend in cottage cheese mixture
and almond extract; beat at low speed for 3 minutes. Stir in coarsely
chopped cookies. Pour into prepared pan. Bake at 325 F for 30 minutes;
cover pan with foil. Bake for 35 minutes more or until center is set. Cool
in pan on wire rack. Chill at least 3 hours. To serve, cut cheesecake into
16 wedges. Garnish with whipped topping and cookies. Makes 16 servings.
NUTRITION INFORMATION PER SERVING (without whipped topping): 212 calories,
4g total fat, 1g saturated fat, 4mg cholesterol, 412mg sodium, 1g dietary
fiber
Posted to Digest eat-lf.v097.n050 by cbmcam@cyberramp.net on Feb 21, 1997.
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