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Nutrition Facts Per Serving:
Servings: 16 slices
Calories184
Total Fat (g)11
Saturated Fat (g)7
Cholesterol (mg)29
Sodium (mg)232
Carbohydrate (g)15
Fiber (g)1
Protein (g)7
Diabetic Exchanges
Starch (d.e.)1
Fat (d.e.)2
1/2 cup finely crushed graham crackers
2 tablespoons butter, melted
1 envelope unflavored gelatin
3/4 cup fat-free milk
2 8-ounce packages reduced-fat cream cheese (Neufch¿¿tel), softened
1 8-ounce package fat-free cream cheese, softened
1 8-ounce carton fat-free dairy sour cream
1/3 cup sugar or sugar substitute* equivalent to 1/3 cup sugar
2 teaspoons vanilla
4 ounces semisweet chocolate, melted and cooled
Chocolate curls (optional)
1. In a medium bowl, stir together finely crushed graham crackers and melted butter until crumbs are moistened. Press mixture evenly onto bottom of an 8-inch springform pan (may not completely cover bottom). Cover and chill while preparing filling.
2. In a small saucepan, sprinkle gelatin over milk; let stand for 5 minutes. Heat and stir over low heat just until gelatin is dissolved. Remove from heat. Cool for 15 minutes.
3. In a large bowl, beat cream cheese with an electric mixer until smooth. Beat in sour cream, sugar, and vanilla until well mixed; gradually beat in gelatin mixture. Divide mixture in half. Gradually stir melted chocolate into half of the mixture.
4. Spoon half of the chocolate mixture over chilled crust in pan; spread evenly. Carefully spoon half of the white mixture over chocolate mixture in small mounds. Using a narrow, thin-bladed metal spatula or a table knife, swirl chocolate and white mixtures. Top with remaining chocolate mixture, spreading evenly; spoon remaining white mixture over chocolate mixture in small mounds and swirl again. Cover and chill about 6 hours or until set.
5. To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. Cut cheesecake into wedges. If desired, garnish with chocolate curls. Makes 16 slices.
*Sugar Substitutes: Choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 1/3 cup sugar.
PER SERVING WITH SUBSTITUTE: same as above, except cal., mg chol., mg sodium, g carbo. Exchanges:
Make-ahead Directions: Prepare as directed through step 4, except cover and chill for up to 24 hours. Serve as directed in step 5.
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Diet Calendar Entries for 19 March 2011:
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1479 kcal
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Fat: 60.81g | Prot: 80.82g | Carb: 160.00g.
Breakfast: wax beans cut, Ground Beef (95% Lean / 5% Fat), Mayonnaise, Fried Egg without Fat, Original English Muffins. Lunch: 100% Whole Wheat Bread, Creamy Peanut Butter, Concord Grape Jam. Dinner: Fancy Low-moisture Part-skim Mozzarella Cheese Shredded, Chunk Light Tuna, Whole Wheat Bread, Mayonnaise. Snacks/Other: Movie Theater Butter Popcorn, Chocolate Frozen Yogurts (Soft Serve), Kiwi Strawberry Vitamin Enhanced Drink Mix, 1% Lowfat Milk. more...
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2856 kcal
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Activities & Exercise:
Golf (cart) - 2 hours, Resting - 14 hours, Sleeping - 8 hours. more...
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