Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2
Recipe by Cooking Light August 1997

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Recipe Summary

Yield:
12 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Combine first 4 ingredients in a bowl. Firmly press mixture into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. Set aside.

  • Combine 1/2 cup sugar, flour, vanilla, and cheeses; beat at medium speed of a mixer until well-blended. Add egg whites and 2 tablespoons milk; beat well. Combine 1/2 cup batter, 1 tablespoon milk, 2 tablespoons sugar, and cocoa; stir well. Spoon remaining batter alternately with cocoa mixture into prepared crust. Swirl together using the tip of a knife. Bake at 425° for 15 minutes. Reduce oven temperature to 250° (do not remove pan from oven); bake 45 minutes or until set. Cool completely on a wire rack. Garnish with chocolate syrup and raspberries, if desired.

Nutrition Facts

277 calories; calories from fat 24%; fat 7.5g; saturated fat 3.8g; mono fat 2.3g; poly fat 0.9g; protein 7.9g; carbohydrates 44.1g; fiber 1.3g; cholesterol 18mg; iron 1.6mg; sodium 338mg; calcium 76mg.
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