Ingredients:
2 sheets full chocolate graham crackers, crushed
1/4 cup fat-free half-and-half ( I used regular half and half.)
12 ounces low-fat cream cheese
1 cup fat-free cottage cheese
1/2 cup granulated sugar
1/2 cup Splenda sugar substitute
6 tablespoons baking cocoa
1/4 cup all-purpose flour
1 teaspoon vanilla
1/4 cup egg substitute
1/4 cup chocolate chips, pulsed one to two times in food processor
1 ounce white chocolate baking squares, shaved
quartered strawberries ( to garnish)
2 tablespoons sugar-free strawberry jam or 2 tablespoons low sugar strawberry spread
Directions:
Preheat over to 325 F.
Prepare a 9-in springform pan by spraying with non-stick cooking spray.
Sprinkle the graham cracker crumbs on the bottom of the pan and swirling up sides of pan to coat lightly; set aside.
In food processor, add half-and-half, cream cheese, cottage cheese, sugar, Splenda, cocoa, flour and vanilla.
Process by pulsing several times until mixture is smooth.
Add egg substitute and pulse until blended.
Sprinkle the chocolate chips on top of mixture, pulse once or twice to blend and pour into prepared pan.
Bake for 25 to 30 minutes or until almost set.
Cool on wire rack for 10 minutes.
Carefully run knife around edge of pan to loosen and remove sides of pan.
When cool, slide cake onto serving dish.
Microwave the strawberry preserves just until liquid.
Serve with the strawberry preserves spooned over the top of each serving; sprinkle with shaved baking chocolate, and arrange quartered strawberries on plate.
Cooking time does not include cooling period.
It is actual cooking time.
Servings: 8
Time preparation: 15 min.
Time total: 45 min.