|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Marble Cheesecake |
|
Serves: 12 Print this Recipe2 cups Thick Yogurt (see recipe below) 4 chocolate wafers, crushed (1/4 cup) 1 (8-ounce) package reduced-fat cream cheese (Neufchatel), softened 2/3 cup sugar 1/4 cup skim milk 2 tablespoons all-purpose flour 2 teaspoons vanilla extract 3 egg whites 1 tablespoon baking cocoa 1 teaspoon chocolate extract 3/4 cup raspberry preserves, if desired Prepare Thick Yogurt. Heat oven to 300°. Spray springform pan, 9x3 inches, with nonstick cooking spray. Sprinkle chocolate wafer crumbs on bottom of pan. Beat Thick Yogurt and cream cheese in medium bowl with electric mixer on medium speed until smooth. Add sugar, milk, flour, vanilla and egg whites. Beat on medium speed about 2 minutes or until smooth. Place 1 cup batter in small bowl. Beat in cocoa and chocolate extract until blended. Carefully spread vanilla batter over crumbs in pan. Drop chocolate batter by spoonfuls onto vanilla batter. Swirl through batters with metal spatula, being careful not to touch bottom, for marbled design. Bake 1 hour. Turn off oven; leave cheesecake in oven 30 minutes. Cool 15 minutes. Cover and refrigerate at least 3 hours. Heat preserves in 1-quart saucepan over medium-low heat, stirring occasionally, until warm. Serve with cheesecake. Thick Yogurt 4 cups plain nonfat yogurt (without gelatin) Line 6-inch strainer with basket-style paper coffee filter or double thickness of cheesecloth. Place strainer over bowl. Spoon yogurt into strainer. Cover strainer and bowl and refrigerate at least 12 hours, draining liquid from bowl occasionally. 1 Serving: Calories 180 (Calories from Fat 55); Fat 6g (Saturated 4g); Cholesterol 20mg; Sodium 150mg; Carbohydrate 27g (Dietary Fiber 1g); Protein 6g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Chocolate-Orange Angel Food Cake Chocolate-Cherry Cobbler Strawberry Margarita Pie Streusel-Topped Pumpkin Pie Rice Pudding Maple Custard Raspberry Bread Pudding Peach Bread Pudding Raspberry Brûlée Oatmeal Raisin Cookies Orange Almond Biscotti Chocolate Kiss - Peanut Butter Cookies Gingerbread with Orange Sauce Marble Cheesecake Yogurt Sauce Magic Double Orange Delight Raspberry Marbled Brownies Amaretto Brownies Glazed Lemon Bars Toffee Bars Cardamom Cashew Bars Upside-Down Apple Cake Pineapple-Lemon Upside-Down Cake Raspberry Jelly Roll Delicious Desserts Fat Substitutes for Baking Almond Apple Crisp Brown Sugar Strawberries Cheesecake with Strawberry Topping Poached Raspberry Pears Chocolate-Glazed Brownies Chocolate Apricot Squares Orange Trifle Mississippi Mud Bars Peanut Butter-Marshmallow Treats Cheesecake Sherbet |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
