Slim Chocolate Cheesecake Pie (3.5 PTS)

Recipe Ingredients

		Crust
1 cup	146g / 5.1oz	Graham cracker crumbs
1 tablespoon	15ml	Sugar
		Cheesecake
15 oz	426g	Light ricotta cheese
1 cup	198g / 7oz	Sugar
1/2 cup	55g / 1.9oz	Unsweetened cocoa
8 oz	227g	Neufchatel cream cheese - softened
1/2 cup	99g / 3.5oz	Frozen fat-free egg product - thawed OR
2		Egg whites
1/3 cup	78ml	Skim milk - or 2% milk
2 teaspoons	10ml	Vanilla
		Triple Fruit Topping
1 cup	237ml	Orange juice
4 teaspoons	20ml	Cornstarch
22 oz	625g	Mandarin orange sections - drained
2		Kiwifruits - peeled, sliced
1 cup	237ml	Strawberries - sliced

Recipe Instructions

Satisfy your chocolate craving and maintain your goal of reduced fat with

this rich creamy cheesecake. A dusting of powdered sugar through a

stencil

design makes a nice garnish if you choose not to use the fruit topping.

FOOD PROCESSOR DIRECTIONS: Heat oven to 325 degrees F. Spray 9-inch pie

pan

thoroughly (6 to 8 seconds) with nonstick cooking spray. In small bowl,

combine graham cracker crumbs and sugar; mix well. Add crumb mixture to

pan;

tilt pan to coat evenly. (Avoid tapping pan, which will loosen crumbs from

sides.) Gently

press crumbs against sides and bottom of pan. (Crumbs will stick loosely

together but will be held firmly in place when filling is added.) Set

aside.

In food processor bowl with metal blade, process ricotta cheese until

smooth.

* Add 1 cup sugar, cocoa and cream cheese; process until smooth. Add egg

product, milk and vanilla; process until blended. Carefully pour mixture

into crust.

Bake at 325 degrees F. for 45 to 55 minutes or until edges are firm.

(Center

will be soft.) Turn oven off; let cheesecake stand in oven 30 minutes

with

door open at least 4 inches. Remove from oven; cool to room temperature on

wire rack. Cover; refrigerate at least 2 hours.

To prepare topping, in small saucepan cook orange juice and cornstarch

over

medium heat until mixture thickens and comes to a full boil. Remove from

heat; cool to room temperature. Fold in orange sections, kiwifruit and

strawberries. Serve over cheesecake. Store in refrigerator.

TIP: * Ricotta cheese can be pureed in blender container in 2 batches,

using

half of the milk for each batch. Transfer pureed ricotta mixture to large

bowl. Continue as directed using an electric mixer.

DIETARY EXCHANGES: 1 Starch, 1/2 Fruit, 1 Fat

Amount Per Serving: Calories 170 Calories from Fat 45

Percent Total Calories From: Fat 23% Protein 8% Carb.

69%

Nutrient Amount per % Daily

Serving Value: Total Fat 5 g 8%; Saturated Fat 2 g 10%;

Cholesterol 15 mg 5%; Sodium 150 mg 6%; Total Carbohydrate 29 g 10%;

Dietary Fiber 2 g 8%; Protein 6 g

Vitamin A 8% Vitamin C 35% Iron 4%

WW Pointed by Mary [[email protected]]10/22/00

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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