Recipe - Brownie Cheesecake Torte

1 pack Lowfat fudge brownie mix;
15.1 ounce package
2 teaspoon Instant coffee granules
One half teaspoon Ground cinnamon
4 ounce Carrot baby food
Cooking spray
One half cup Sugar; divided
2 tablespoon Sugar
4 teaspoon Allpurpose flour
1 teaspoon Vanilla extract
8 ounce Neufchatel cheese; softened
8 ounce Fatfree cream cheese;
softened
2 lg Egg whites
3 tablespoon Skim milk; divided
2 tablespoon Unsweetened cocoa
Chocolate syrup; optional
Fresh raspberries; optional

1. Preheat oven to 425 oF.

2. Combine first 4 ingredients in a bowl. Firmly press mixture into bottom
and 1 inch up sides of a 3inch springform pan coated with cooking spray.
Set aside.

3. Combine One half cup sugar, flour, vanilla, and cheeses; beat at medium speed
of a mixer until wellblended. Add egg whites and 2 tablespoons milk; beat
well. Combine One half cup batter, 1 tablespoon milk, 2 tablespoons sugar, and
cocoa in a small bowl; stir well. Spoon remaining batter alternately with
cocoa mixture into prepared crust. Swirl together using the tip of a knife.
Bake at 425 oF for 10 minutes. Reduce oven temperature to 250 oF; bake 45
minutes or until almost set. Cool completely on a wire rack. Garnish with
chocolate syrup and fresh raspberries, if desired.

Yield: 12 servings (serving size: 1 wedge). Created by: Priscilla Yee,
Concorci, Calif:

CALORIES 277 (24% from fat); FAT 7.5g (sat 3.8g, mono 2.3g, poly 0.9g);
PROTEIN 7.9g; CARB 44.1g; FIBER 1.3g; CHOL 18mg; IRON 1.6mg; SODIUM 338mg;
CALCIUM 76mg.

Formatted for you by Gail Shermeyer 4paws@netrax.net.
Per serving: 120 Calories; 5g Fat (35% calories from fat); 6g Protein; 14g
Carbohydrate; 17mg Cholesterol; 190mg Sodium

Recipe by: Cooking Light Magazine, August 1997

From The Chocolate Archives, Dec 1997, http://www.choco.com