2 c Nonfat cottage cheese
3/4 c Thawed egg substitute
2/3 c Sugar
4 oz Neufchatel cheese, softened
1/3 c Cocoa
1/2 ts Vanilla extract
Yogurt Topping (recipe
-follows)
Sliced strawberries or
-mandarin
Orange segments (optional)
Preheat oven to 300 degrees F. Spray a 9 inch springform pan with a
vegetable cooking spray. Place all of the ingredients, except the Yogurt
Topping and fruit, into a food processor container and process the mixture
until smooth. Pour the filling into the prepared pan and bake the
cheesecake for 35 minutes or until the edges are set. Meanwhile, prepare
the Topping. Carefully spread the topping over the cheesecake and continue
baking for 5 minutes. Remove the cheesecake from the oven to a wire
cooling rack and loosen it from the side of the pan with a knife; cool it
completely. Cover and refrigerate the cheesecake until it is chilled, then
remove the side of the pan. Serve the cheesecake with the fruit of your
choice, if you wish. Refrigerate any leftover cheesecake!
Yogurt Topping 2/3 Cup plain nonfat yogurt
2 Tablespoons sugar
Stir the yogurt and sugar together in a small bowl until the mixture is
well blended.
Yields
12 Servings