1 ct (32-oz) vanilla-flavored
-nonfat yogurt (could use
-plain and add some vanilla
-and; perhaps, a little more
-sugar)
5 tb Sugar
2 tb Cornstarch
1/4 c Unsweetened cocoa
1 tb Creme de Menthe
1/4 -(up to)
1/2 ts Mint extract
2 Eggs substitute (they
-suggest Egg Beaters or 3
-egg whites or egg
-replacer; saying to omit
-the cornstarch if you use
-a starch product)
Date: Wed, 15 May 96 09:48:45 -0700
From: Jane Colman jane@netcom.com
A few weeks ago Kim asked for a recipe for fatfree chocolate cheesecake,
and I finally remembered to look one up. It’s from the book Not Just
Cheesecake!, which is a collection of recipes using yogurt cheese. I have
not made the particular recipe I am posting, but I have used other
cheesecake recipes from the book, with great success, and the only
difference is in the flavorings. This one is for a chocolate mint
cheesecake (there isn’t a plain chocolate cheesecake recipe), but it would
be easy enough to substitute vanilla or a bit of coffee liqueur for the
creme de menthe and mint extract (or almond extract, or an orange liqueur,
whatever flavors you like best with chocolate).
Drain the yogurt for 24 hours to make yogurt cheese (using whatever method
you like; my favorite is in a paper coffee filter).
Preheat oven to 325 degrees. Lightly grease an 8-inch pie or 7-inch
springform pan. (They omit the crust, but you can use any crumb crust if
you want one.) Place yogurt cheese in a meduium-size bowl. Add sugar,
cornstarch, cocoa, creme de menthe, and mint extract, stirring gently with
a fork or wire whisk until well blended. Stir in the eggs. Pour into
prepared pan and smooth the top with a spatula. Bake until center is set:
25-30 minutes for a pie pan, or 55-60 minutes for a springform. Cool
slightly on a wire rack. Refrigerate until chilled. Serves 8.
FATFREE DIGEST V96 #135
From the Fatfree Vegetarian recipe list. Downloaded from Glen’s MM Recipe
Archive,
Yields
8 Servings