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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: 1. Preheat oven to 425 oF.
2. Combine first 4 ingredients in a bowl. Firmly press mixture into bottom
and 1 inch up sides of a 3-inch springform pan coated with cooking spray.
Set aside.
3. Combine 1/2 cup sugar, flour, vanilla, and cheeses, beat at medium speed
of a mixer until well-blended. Add egg whites and 2 tablespoons milk, beat
well. Combine 1/2 cup batter, 1 tablespoon milk, 2 tablespoons sugar, and
cocoa in a small bowl, stir well. Spoon remaining batter alternately with
cocoa mixture into prepared crust. Swirl together using the tip of a knife.
Bake at 425 oF for 10 minutes. Reduce oven temperature to 250 oF, bake 45
minutes or until almost set. Cool completely on a wire rack. Garnish with
chocolate syrup and fresh raspberries, if desired.
Yield: 12 servings (serving size: 1 wedge).
CALORIES 277 (24% from fat), FAT 7.5g (sat 3.8g, mono 2.3g, poly 0.9g);
PROTEIN 7.9g, CARB 44.1g, FIBER 1.3g, CHOL 18mg, IRON 1.6mg, SODIUM 338mg;
CALCIUM 76mg.
| Ingredients:
15 Ounce(s) Low-fat fudge brownie mix
2 Teaspoon(s) Instant coffee granules
1/2 Teaspoon(s) Ground cinnamon
4 Ounce(s) Carrot baby food
1/2 Cup(s) Sugar, divided
2 Tablespoon(s) Sugar
4 Teaspoon(s) All-purpose flour
1 Teaspoon(s) Vanilla extract
8 Ounce(s) Neufchatel cheese, softened
8 Ounce(s) Fat-free cream cheese
2 large Egg whites
3 Tablespoon(s) Skim milk, divided
2 Tablespoon(s) Unsweetened cocoa |
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