Cherry Chutney Cheese Torte

Howard L. Puckett
Prepare the chutney up to two days ahead so you can bake the torte the night before the party. Serve leftover chutney with ham, pork, or duck. You can also spread this slightly sweet cheesecake on crackers or gingersnaps.

Yield:

12 servings (serving size: 1 torte wedge and 5 bread slices)

Recipe from

Nutritional Information

Calories 182
Caloriesfromfat 28 %
Fat 5.8 g
Satfat 2.1 g
Monofat 1.9 g
Polyfat 1.4 g
Protein 5.3 g
Carbohydrate 28 g
Fiber 1.8 g
Cholesterol 9 mg
Iron 0.7 mg
Sodium 189 mg
Calcium 62 mg

Ingredients

2 cups plain low-fat yogurt
2/3 cup (about 5 ounces) 1/3-less-fat cream cheese, softened
1/4 cup packed brown sugar
1/4 cup egg substitute
1 tablespoon fresh lemon juice
1/4 teaspoon salt
Cooking spray
1/2 cup Cherry Chutney
12 pecan halves
1 (8-ounce) loaf French bread baguette, cut into 1/4-inch slices

Preparation

Place colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into the colander. Cover loosely with plastic wrap; refrigerate for 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate.

Preheat oven to 325°.

Place the yogurt cheese and cream cheese in a medium bowl; beat with a mixer at medium speed until smooth. Add sugar, egg substitute, juice, and salt; beat until combined. Pour cheese mixture into a 6-inch springform pan coated with cooking spray. Wrap bottom and sides of pan with foil. Place pan in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 30 minutes or until torte center barely moves when pan is touched. Remove torte from oven; run a knife around the outside edge. Cool to room temperature. Cover and chill at least 8 hours. Spoon Cherry Chutney over cooled torte; arrange pecan halves over the top. Serve with bread.

Note: Nutritional analysis includes Cherry Chutney.

Note:

Lorrie Hulston Corvin,

December 2005