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1/3 cup graham cracker crumbs
3-1/2 cups part-skim ricotta cheese, drained
Yogurt cheese (made from 16 oz. container vanilla lowfat yogurt, no gelatin added (see recipe below))
2 egg whites
3/4 cup sugar
1/3 cup cocoa
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
Heat oven to 325 deg. Sprinkle crumbs on bottom of 9" springform pan.
In large processor bowl or large mixer bowl, process ricotta cheese until smooth. Add yogurt cheese, egg white, sugar, cocoa, flour, and vanilla. process just until well blended. Pour over crumbs. Bake 50 minutes or until edges are set. Turn off oven; open door slightly. Leave cheesecake in oven 1 hour. Remove from oven. Cool; refrigerated until thoroughly chilled.
Makes 16 servings.
Yogurt Cheese
Line a non-rusting colander or sieve with a large piece of double thickness cheesecloth. Place colander over a deep bowl. Spoon yogurt into prepared colander; cover. Refrigerate until liquid no longer drains from yogurt, about 24 hours. Remove yogurt from cheesecloth; discard liquid.
Calories: 160
Cholesterol (mg) 20
Fat (gm) 5
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