Ingredients
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2 sheets full chocolate graham crackers, crushed
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1/4 cup fat-free half-and-half (I used regular half and half.)
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1 cup fat-free cottage cheese
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1/2 cup granulated sugar
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1/2 cup Splenda sugar substitute
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6 tablespoons baking cocoa
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1/4 cup all-purpose flour
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1 teaspoon vanilla
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1/4 cup egg substitute
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1/4 cup chocolate chips, pulsed one to two times in food processor
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quartered strawberry (to garnish)
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12 ounces low-fat cream cheese
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1 ounce white chocolate baking square, shaved
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2 tablespoons sugar-free strawberry jam or 2 tablespoons low sugar strawberry spread
Instructions
- Preheat over to 325°F.
- Prepare a 9-in springform pan by spraying with non-stick cooking spray.
- Sprinkle the graham cracker crumbs on the bottom of the pan and swirling up sides of pan to coat lightly; set aside.
- In food processor, add half-and-half, cream cheese, cottage cheese, sugar, Splenda, cocoa, flour and vanilla.
- Process by pulsing several times until mixture is smooth.
- Add egg substitute and pulse until blended.
- Sprinkle the chocolate chips on top of mixture, pulse once or twice to blend and pour into prepared pan.
- Bake for 25 to 30 minutes or until almost set.
- Cool on wire rack for 10 minutes.
- Carefully run knife around edge of pan to loosen and remove sides of pan.
- When cool, slide cake onto serving dish.
- Microwave the strawberry preserves just until liquid.
- Serve with the strawberry preserves spooned over the top of each serving; sprinkle with shaved baking chocolate, and arrange quartered strawberries on plate.
- Cooking time does not include cooling period.
- It is actual cooking time.