Title: Diabetic Light Chocolate Cheesecake
Categories: None
Yield: 1 Servings

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

----------------------------------FILLING----------------------------------
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

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" on Jun 11,
1998, converted by MM_Buster v2.0l.