* Exported from MasterCook *

Brownie Cheesecake Torte-- 6 Points

Recipe By :Cooking Light /Priscilla Yee -- Contest Winner
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts
Lowfat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 1/8 ounces low-fat fudge brownie mix -- (1 package/Snackwell's)
2 teaspoons instant coffee granules
1/2 teaspoon ground cinnamon
4 ounces carrot baby food -- 1 jar
Cooking spray
1/2 cup sugar
2 tablespoons sugar
4 teaspoons all-purpose flour
1 teaspoon vanilla extract
8 ounces Neufchatel cheese -- block,softened
8 ounces fat-free cream cheese -- block,softened
2 large egg whites
3 tablespoons skim milk -- divided
2 tablespoons unsweetened cocoa
Chocolate syrup (optional)
Fresh raspberries (optional)




1. Preheat oven to 425 degrees.

2. 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.

3. 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.

4. Combine 1/2 cup batter, 1 tablespoon milk, 2 tablespoons sugar, and cocoa in a small bowl; stir well.

5. Spoon remaining batter alternately with cocoa mixture into prepared crust. Swirl together using the tip of a knife.

6. Bake at 425 degrees for 10 minutes. Reduce oven temperature to 250 degrees; bake 45 minutes or until almost set. Cool completely on a wire rack. Garnish with chocolate syrup and fresh raspberries, if desired.

Yield: 12 servings
Nutritional Information Per Cooking Light web-site : CALORIES 277 (24% from fat); FAT 7.5g
(sat 3.8g, mono 2.3g, poly 0.9g); PROTEIN 7.9g; CARB 44.1g; FIBER 1.3g; CHOL 18mg; IRON 1.6mg; SODIUM 338mg; CALC 76mg = 6 WW Points




Description:
"This recipe won the "recipe of the decade" contest for Priscilla Yee,
Concord, Calif."
Source:
"Cooking Light YEAR: 1997 ISSUE: August PAGE: 71"

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Per serving: 123 Calories (kcal); 5g Total Fat; (35% calories from fat); 6g Protein; 14g Carbohydrate; 16mg Cholesterol; 194mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates

NOTES : Posted to MC-Recipe, MC5 recipe, RecipeLu and elf on 8/17/99
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Guilt-free Raspberry Cheesecake

Recipe By : Living Fit magazine, July/August 1998
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups raspberries
1 Tablespoon sugar
8 ounces cream cheese, non fat -- room temperature
8 ounces cream cheese, low fat, Lucky -- room temperature
32 ounces yogurt, skim milk -- room temperature
2 whole eggs -- room temperature
3/4 cup sugar
1 Tablespoon vanilla
3 Tablespoons cornstarch

The day before, strain yogurt in a cheesecloth-lined sieve in the refrigerator until yogurt resembles
cream cheese. This can be done overnight.
The next day. Process 1 cup berries with 1 Tablespoon sugar until smooth. Refrigerate until ready to
use.
Preheat oven to 325 degrees F.
In a large bowl, using an electric mixer, beat cream cheeses until completely smooth. Add yogurt
cheese and beat again until smooth. Add eggs, sugar, vanilla and cornstarch, and beat 3 minutes at
high speed until smooth.
Spray a 9-in. deep-dish pie plate with cooking spray. Transfer mixture to pie plate.
Bake 50 to 60 minutes or until knife inserted into middle comes out clean.
Chill at least 2 hours.
(Cheesecake keeps one week in refrigerator.)
To serve, place 1 T. sauce over each cheesecake slice and top with 2 T. whole berries.
Nutrition information per serving (from Living Fit): 280 calories, 6 g fat (19 per cent), 39 g
carbohydrate, 16 g protein, 322 mg sodium, 356 mg calcium. 9 IU vitamin D.

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Wildberry Cheesecake

vegetable cooking spray
1 1/2 cups graham cracker crumbs
1/4 cup apple juice with vitamin C
Filling:
2 Tbsp. unflavored gelatin
1/2 cup water
2 cups 1% fat cottage cheese
1 cup nonfat ricotta cheese
1 package (8-oz.) lite cream cheese
1/4 cup sugar
1 Tbsp. vanilla extract
1/2 cup mixed fruit puree

For crust: Preheat oven to 350 degrees F. Spray 9" spring form pan with cooking spray and set aside. In medium bowl, stir crumbs and apple juice until well combined. With back of spoon press crumb mixture evenly into prepared pan. Bake 5 minutes. Cool.

For filling: In small saucepan sprinkle gelatin over water; let stand 5 minutes to soften. Cook over low heat until dissolved,
stirring often. Set aside.
In food processor or blender process gelatin mixture and next 5 ingredients until smooth. Stir in fruit puree. Pour into prepared crust. Refrigerate at least 2 hours before serving.

Makes 10 servings. Nutrition per serving: 180 calories and 2 grams of fat.

by John McGran
Managing Editor
from http://www.ediets.com

The point calculations are not including Fiber (not provided). If someone could run this through Mastercook to verify the actual points... that would be great! And if anyone tries this recipe... please post and let me know how it is... It sounds wonderful, but I don't think I could make it because I would be the only one eating it... and I would eat the whole thing!!!

Chocolate Amaretto Cheesecake from WW "Simply the Best" cookbook - fantastic, & only 2 pts!
(by De'Ann Tollefsrud, Phoenix, AZ)
Six 2.5" chocolate graham cracker squares, made into crumbs
2 1/3 cups part-skim ricotta cheese
4 ounces nonfat cream cheese
1/2 cup sugar
1/4 cup unsweetened cocoa powder
(I use Ghirardelli)
1 egg
3 tablespoons all-purpose flour
2 tablespoons Amaretto liqueur
1 teaspoon vanilla extract
2 tablespoons semisweet chocolate chips

Preheat oven to 300 degrees Fahrenheit. Spray an 8" (I use a 7") springform pan with nonstick cooking spray. Sprinkle the cracker crumbs evenly over the bottom.
In a blender or food processor, puree all the other ingredients except the chips. Stir those in at the end. Pour into pan. Bake about 1 1/2 hours, or until knife in center comes out clean. Cool on rack. Cover and refrigerate at least 3 hours. (Garnish with fresh berries if you want to, but add the points.)
Makes 12 servings. Per serving, 99 cal, 2 g fat, 1 g fiber, 2 points.

* Exported from MasterCook *

Cheeseless Cheesecake - 2 Points

Recipe By : Weight Watchers (Unknown)
Serving Size : 6 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Cups crushed pineapple in light syrup -- reserve juice
1/3 Cup pineapple juice -- (reserved juice)
2/3 Cup nonfat dry milk powder
3 Packets sugar substitute -- sweet & low
1 Tablespoon vanilla extract
2 Packets unflavored gelatin -- (envelope)
2 Tablespoons lemon juice
1/2 Cup boiling water

1. In blender, blend pineapple, gelatin, water, and 1/3 cup reserved pineapple juice for 2 minutes on high speed.

2. Add dry milk, vanilla, and lemon juice. Blend for 2 more minutes on high. Pour into a 9 inch pie plate. Refrigerate until set, 2 to 3 hours.

Serving Size (1 slice) Per MC Nutritional Analysis: Per Serving: 86.2 Calories, 0.1g Fat, 0.5g Fiber

Weight Watcher Points: 2

This came with the recipe: Selections: 1/2 FR, 1/3 M



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"The chief cause of unhappiness is giving up what you want most for what you want at the moment"

I had an old file of ww recipes and found two cheesecake recipes. The first goes as follows:

2 envelopes unflavored gelatin
1 cup skim milk
4 medium eggs, separated
artificial sweetener to equal 1 cup sugar
1 cup sugar
1 1/2 tblspns lemon juice
2 tsps grated lemon rind
1 1/2 tsps vanilla extract
1/2 tsp almond extract
1/4 tsp salt
1 1/3 cups cottage cheese
1/2tsp cream of tartar
1tblspn each of grated lemon and orange rin for garnish.

Prepare crust. set aside. In a saucepan, sprinkle gelatin over milt to soften. add yolks; mix. stir over low heat until gelatin dissolves and mixture thickens slightly. do not boil. remove from heat. add sweetener, juice, rind, extracts and salt. Process cheese in blender container until smooth. add to gelatin mixture. cool, stirring occasionally, until mixture is almost set. beat whites with cream of tartar until stiff. fold into cheese mixture. spoon over cheesecake crust. top with lemon and orange rind. chill until set.

cheesecake crust:
4 slices enriched white bread, toasted and made into crumbs
1/4 cup imitation (or diet) margarine
artificial sweetener to equal 1 tblspn sugar

combine ingredients; cover bottom of a 9" springform pan with mixture. Pat into thin crust. bake at 450 for 10 mins. cool.

hope this helps. I will e-mail you the other one also. I just want to see if this one goes through.

Mix one dry package of koolaid lemonaid into 8 oz of FF Cool Whip. Fold in one can of FF eagle brand condensed milk. Some put in a lf graham crakcer crust. I choose not too and save the points. I also freeze mine but you don't have to. I "think" it's about 5 points for 8 pieces. Sorry don't remember exactly. It's more tart than applebees but pretty good.

Inspired by the Snicker Bar Ice Cream recipe..............

2 Cups fat free vanilla frozen yogurt
2 Cups fat free cool whip
1 cup chopped strawberries (or peaches... or blueberries... or any fruit would be good!)
1 small box sugar free fat free instant Cheesecake Flavored pudding (unprepared)

Soften frozen yogurt and cool whip, mix together cool whip, frozen yogurt, strawberries, and pudding mix in an 8x8 dish and freeze for 3 hours or until hardened.
8 servings, approx. 2 or 2.5 points per serving

1 (8 oz.) Package Philadelphia Fat Free Cream Cheese
1 (1 oz.) Package Jell-o Sugar Free Vanilla Instant Pudding
2/3 Cup Nonfat Dry Milk Powder
1 1/3 Cup Water
2 teaspoons Lemon Juice
1 Tablespoon Splenda Granular
1 teaspoon Vanilla
3 Tablespoons Graham Cracker Crumbs
1/2 Cup Fat Free Cool Whip

In a medium bowl, stir cream cheese until soft. Add dry pudding mix, dry milk, and water. Mix well with a whisk or electric mixer. Stir in lemon juice, Splenda, and vanilla. Spoon evenly into 6 small dishes. Refrigerate for at least 1 hour. Sprinkle each dish with 3/4 Tablespoon of graham cracker crumbs. Top with Cool Whip.

Serves: 6
Per Serving: 126 Calories; 1g Fat (5.5% calories from fat); 8g Protein; 19g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 465mg Sodium. Exchanges: 0 Grain (Starch); 0 Fruit; 1/2 Non-Fat Milk; 0 Fat.

Points:3

1 (8 oz.) Package Fat Free Philadelphia Cream Cheese, softened
1/3 Cup Splenda Granular
1 (8 oz.) Tub Cool Whip Strawberry Whipped Topping, thawed
2 Cups Strawberries, sliced (reserve 8 slices for garnish)

Beat Cream Cheese and Splenda in a large bowl with wire whisk or electric mixer on high speed until smooth. Gently stir in whipped topping, mix well. Place sliced strawberries up the sides and in the bottom of a 9" pie pan to make a crust. Pour cream cheese mixture into pie pan and smooth with spatula. Refrigerate 3 hours or until set. Garnish with sliced strawberries.

Serves: 8
Per Serving: 121 Calories; 5g Fat (42.3% calories from fat); 4g Protein; 12g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 155mg Sodium. Exchanges: 0 Fruit

Points:3

I Have Recently Tried The Weight Watcher's Berry Lemon Cheesecake Dessert At Applebee's. It Is To-die-for. Is There Any Way I Can Get This Recipe??????

try going to ww web site or calling them. glen

Someone suggested mixing a container of ff sour cream (16 oz) with a box of ff/sugar free pudding mix. I tried it and it does taste like cheesecake. I tried cheesecake flavored pudding, next time I'll try it with white chocolate flavor pudding mix.

I just made this, got the recipe from my meeting today.......def. similar:

32 oz, ff plain yogurt
sm pkg sf ff cheesecake pudding
sm pkg sf ff lemon pudding

whisk together, chill 30 min. whisk again and chill alittle longer.
1c. = 3pts

ajmommy.....do you mean a box of pudding (each flavour) or an individual pudding cup already made of each flavour?