16 oz Vanilla low fat yogurt 1/2 c Cocoa powder
30 oz Part-skim ricotta cheese 2 tb Flour
1/2 c Chocolate wafer crumbs – 2 ts Vanilla
-(about 10 wafers) Non dairy whipped topping
2 Egg whites Strawberry halves
3/4 c Sugar
Line two collanders with paper toweling. Place yogurt in one and ricotta
cheese in the other. Place in refrigerator for 24 hours. Preheat oven to
325 deg f. Sprinkle crumbs on bottom of a 9″ springform pan. In the bowl
of a food processor – puree the ricotta cheese until very smooth (about
6-8 minutes, until cheese feels smooth when rubbed between your
fingertips). Add drained yogurt, egg whites, sugar, cocoa, flour and
vanilla. Puree for 3 minutes. Spoon the cheese mixture over the crumbs.
Bake for 50 minutes or until edges are set. Turn off oven; open door
slightly. Leave cheese cake in oven for 1 hour or overnight until cold.
Garnish. Makes 16 servings.
Per serving = 161 calories, 9 g protein, 5 g fat, 20 mg chol, 20 g carbs,
118 mg sodium. Percent of calories from fat = 28 %
Yields
16 servings