Recipe - Diabetic Light Chocolate Cheesecake

CRUST
1 cup Chocolate wafer crumbs
2 tablespoon Splenda sweetener; (or other
kind that is good for
baking)
2 tablespoon Margarine

FILLING
2 cup 2% cottage cheese or other
white sheese not too dry
1 pack Light cream cheese; softened
and cubed
2 lg Eggs
Three fourths cup Light sour cream
1 One fourth cup Splenda; ( 1 cup might do)
One half cup Cocoa un sweetened powder
4 tablespoon Cornstarch

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 4550 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 calProtein 10,6gr Fat 11,4 grCARBOHYDRATES 15,7gr Food choice
Value 1/12 of recipe 1 squar+1 round +1 One half triangle

Posted to JEWISHFOOD digest by "M. Reuter" moshe@escape.ca on Jun 11,
1998, converted by MM_Buster v2.0l.