Chocolate-Cheese Pie (5.5 PTS) Recipe - Cooking Index
Chocolate-Cheese Pie (5.5 PTS) Recipe - Cooking Index
| 1/2 cup | 55g / 1.9oz | Semisweet chocolate chips |
| 2 cups | 292g / 10oz | 1% low-fat cottage cheese |
| 1/2 cup | 118ml | Light cream cheese |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 3/4 cup | 148g / 5.2oz | Egg substitute |
| 1/2 teaspoon | 2.5ml | Vanilla extract |
| Cooking spray | ||
| 1/3 cup | 78ml | Low-fat sour cream |
| 1 tablespoon | 15ml | Sugar |
| 2 teaspoons | 10ml | Unsweetened cocoa |
| 1/2 cup | 118ml | Frozen fat-free whipped topping - thawed |
| Mint sprigs - optional |
Preheat oven to 300 oF.
Microwave chips on HIGH 1 minute and 30 seconds or until melted, stirring
every 30 seconds. Place cheeses in a food processor; process 1 minute. Add
chocolate, 3/4 cup sugar, egg substitute, and vanilla; process 1 minute or
until blended, scraping bowl once. Pour into 9-inch pieplate coated with
cooking spray. Bake at 300 oF for 40 minutes or until edges are set.
Combine sour cram, 1 tablespoon sugar and cocoa; stir well. Gently spread
over pie. Bake at 300 oF an additional 5 minutes. Let cool. Cover and
chill. Dollop with whipped topping. Garnish with additional cocoa and
mint, if desired
Yield: 8 servings.
Exchanges: 1 P/M, 180 C.
Per Serving: CAL 239 (30% from fat); PRO 11.6 g; FAT 8 g (sat 4.7 g); CARB
31.4 g; FIB 0.1g; CHOL 14 mg; IRON 0.9 mg; SOD 350 mg; CALC 75 mg.
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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