Valentines Day Chocolate-Dipped Strawberry Cheesecake
1 3/4 cups chocolate graham cracker crumbs (about
9 whole crackers)
1/4 cup butter, melted
1 pound fresh or frozen strawberries, thawed
2 envelopes unflavored gelatin
1/2 cup cold water
2 packages (8 ounces each) fat-free cream cheese, cubed
1 cup (8 ounces) fat-free cottage cheese
Sugar substitute equivalent to 3/4 cup sugar
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
13 medium fresh strawberries
4 ounces semisweet chocolate, chopped
Directions
In a small bowl, combine cracker crumbs
and butter.
Press onto the bottom and 1 in. up the
sides of a 9-in. springform pan coated
with cooking spray.
Place on a baking sheet.
Bake at 350° F for 10 minutes or until
set.
Cool on a wire rack.
Hull strawberries if necessary; puree
in a food processor.
Remove and set aside.
In a small saucepan, sprinkle gelatin
over cold water; let stand for 1 minute.
Heat over low heat, stirring until
gelatin is completely dissolved.
Transfer to the food processor; add
the cream cheese, cottage cheese and
sugar substitute.
Cover and process until smooth.
Add strawberry puree; cover and
process until blended.
Transfer to a large bowl; fold
in 2 cups whipped topping.
Pour into crust.
Cover and refrigerate for
2-3 hours or until set.
For garnish, wash strawberries
and gently pat with paper
towels until completely dry.
Cut tops off berries.
In a microwave, melt chocolate;
stir until smooth.
Dip each berry tip until half
of the berry is coated, allowing
excess to drip off.
Place with tips pointing up on
a waxed paper-lined baking sheet;
refrigerate for at least 30 minutes.
Carefully run a knife around
edge of springform pan to loosen;
remove sides of pan.
Arrange berries, chocolate tips
up, around edge of cheesecake
and place one in the center.
Garnish with remaining whipped
topping.
Refrigerate leftovers.
Yield: 12 servings.
Editor's Note:
This recipe was tested with Splenda
no-calorie sweetener.
Nutrition Facts:
1 slice equals 245 calories,
11 g fat (7 g saturated fat),
14 mg cholesterol,
377 mg sodium,
26 g carbohydrate,
2 g fiber, 10 g protein.
Diabetic Exchanges:
2 starch, 2 fat.
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