Chocolate Truffle Torte
1/2 cup crushed chocolate wafers (about 7)
1 cup low-fat cottage cheese
1 8-ounce package reduced-fat cream cheese (Neufchatel)
1 cup sugar
1/3 cup unsweetened cocoa powder
3 tablespoons creme de menthe liqueur
1 teaspoon vanilla
1/2 cup (4 ounces) egg substitute
3 tablespoons miniature semisweet chocolate pieces
Sprinkle wafer crumbs evenly in the bottom of a lightly greased 8-inch springform pan. Set aside. In a food processor bowl, process cottage cheese until smooth. Add cream cheese, sugar, cocoa powder, liqueur, and vanilla. Cover and process until combined. (Mixture will be thick; scrape the sides of the bowl as necessary.) Transfer to a large mixing bowl. Stir in egg product and chocolate. Pour into prepared pan.
Bake in a 300* F. oven for 35 to 40 minutes or until cheesecake appears nearly set when shaken. Cool on a wire rack for 10 minutes. Loosen sides of pan. Cool 30 minutes more; remove sides of pan. Cool completely. Cover; chill several hours or overnight. Garnish with strawberries or other fruit, if desired.
Makes 12 servings.
Recipe submitted by Jenny S.
Per serving:
Calories 261
Fat 9
Sat Fat 5
Protein 6
Fiber 2
Sodium 51
Carbohydrates 44
WW points 6