If you've forgotten to set out the cream cheese to soften, arrange the unwrapped blocks in a single layer in a large bowl, and microwave at HIGH a minute or until slightly soft.
Yield 12 servings
Ingredients
- 1 cup chocolate graham cracker crumbs (about 9 cookie sheets)
- Cooking spray
- 1 tablespoon butter, melted
- 2 (8-ounce) blocks fat-free cream cheese, softened
- 1 (8-ounce) block 1/3-less-fat cream cheese, softened
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- 3 large egg whites
- 1 large egg
- 1 ounce semisweet chocolate
Preheat oven to 325°.
Place crumbs in a 9-inch square baking pan coated with cooking spray; drizzle with butter. Toss with a fork until moist. Press into bottom of pan. Bake at 325° for 8 minutes; cool on a wire rack.
Place cheeses in a large bowl; beat with a mixer at high speed until smooth. Add sugar and flour; beat well. Add vanilla, egg whites, and egg; beat until well blended. Pour cheese mixture into prepared pan.
Place chocolate in a small microwave-safe bowl; microwave at high 1 1/2 minutes or until soft, stirring after 45 seconds (chocolate should not completely melt). Stir until smooth. Drop melted chocolate onto cheese mixture to form 9 mounds. Swirl chocolate into batter using the tip of a knife. Bake at 325° for 35 minutes or until almost set. Cool on a wire rack. Cover and chill at least 4 hours.
Nutritional Information
- Calories: 239 (29% from fat)
- Fat: 7.6g (sat 4.1g,mono 2.1g,poly 0.2g)
- Protein: 9.7g
- Carbohydrate: 31.4g
- Fiber: 0.6g
- Cholesterol: 41mg
- Iron: 0.6mg
- Sodium: 355mg
- Calcium: 124mg
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