Serves: 12
Total Calories: 179
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 Marble Cheesecake recipe is from the Betty Crocker's Best of Healthy & Hearty Cooking Cookbook. Download this Cookbook today.
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