Post by April B. on Mar 17, 2003 12:43:41 GMT -6
White Chocolate Cheesecake
(With Cranberry Glaze)
Serving 10
1/2 cup crushed graham wafers -- (125mL)
10 1/2 ounces extra firm silken tofu -- drained (300 g)
4 oz. light cream cheese -- (125 g)
1/2 cup skim milk yogurt -- (125 mL)
2/3 cup sugar -- (150 mL)
1 Tablespoon unflavored gelatin -- (15 ml)
2 Tablespoons brandy -- (30 ml) or liqueur
5 oz. white chocolate -- melted (140 g)
1 envelope dessert topping -- prepared as directed with skim milk and 2 tsp. vanilla -- (10 ml)fat.
Cranberry Glaze
2 cups cranberries -- (250mL)
1/2 cup undiluted raspberry concentrate -- (125mL)
1/2 up water -- (125mL)
1 Tablespoon cornstarch -- (15 ml)
1 drop red food coloring -- (1 to 2) if desired
Preheat oven to 350F. (180C.).
Spread the graham wafer crumbs over the bottom of a 9-inch (23cm) springform pan.
Bake for 5 to 7 minutes. Cool.
Combine the tofu, cream cheese, yogurt and sugar in a food processor; process until very smooth.
Soften the gelatin in the brandy; heat until dissolved; add to tofu mixture.
Pour the melted chocolate into the mixture in the food processor
while the motor is running so that it mixes in smoothly. Transfer to a mixing bowl and fold in the prepared dessert topping until evenly mixed throughout with no streaks.
Gently spread the filling over the prepared crumbs and chill for several hours or overnight.
Cranberry Glaze
Combine the cranberries, raspberry concentrate and water in a small pot.
Cook over medium heat until the berries are just about
to burst.
Remove the berries and set aside.
Place the juice back over a low heat.
Mix the cornstarch with 1 Tablespoon (15mL) cold water and stir into the juice.
Bring to a boil and cook until thickened.
Remove from the heat; return the cranberries to the thickened juice mixture; cool.
To serve:
Drizzle a little of the thickened and cooled berry mixture over the bottom of a small plate.
Place a portion of chilled cheesecake on the plate and drizzle a little more of the berry mixture over the top.
One serving contains 280 calories; 10 grams Fat
(With Cranberry Glaze)
Serving 10
1/2 cup crushed graham wafers -- (125mL)
10 1/2 ounces extra firm silken tofu -- drained (300 g)
4 oz. light cream cheese -- (125 g)
1/2 cup skim milk yogurt -- (125 mL)
2/3 cup sugar -- (150 mL)
1 Tablespoon unflavored gelatin -- (15 ml)
2 Tablespoons brandy -- (30 ml) or liqueur
5 oz. white chocolate -- melted (140 g)
1 envelope dessert topping -- prepared as directed with skim milk and 2 tsp. vanilla -- (10 ml)fat.
Cranberry Glaze
2 cups cranberries -- (250mL)
1/2 cup undiluted raspberry concentrate -- (125mL)
1/2 up water -- (125mL)
1 Tablespoon cornstarch -- (15 ml)
1 drop red food coloring -- (1 to 2) if desired
Preheat oven to 350F. (180C.).
Spread the graham wafer crumbs over the bottom of a 9-inch (23cm) springform pan.
Bake for 5 to 7 minutes. Cool.
Combine the tofu, cream cheese, yogurt and sugar in a food processor; process until very smooth.
Soften the gelatin in the brandy; heat until dissolved; add to tofu mixture.
Pour the melted chocolate into the mixture in the food processor
while the motor is running so that it mixes in smoothly. Transfer to a mixing bowl and fold in the prepared dessert topping until evenly mixed throughout with no streaks.
Gently spread the filling over the prepared crumbs and chill for several hours or overnight.
Cranberry Glaze
Combine the cranberries, raspberry concentrate and water in a small pot.
Cook over medium heat until the berries are just about
to burst.
Remove the berries and set aside.
Place the juice back over a low heat.
Mix the cornstarch with 1 Tablespoon (15mL) cold water and stir into the juice.
Bring to a boil and cook until thickened.
Remove from the heat; return the cranberries to the thickened juice mixture; cool.
To serve:
Drizzle a little of the thickened and cooled berry mixture over the bottom of a small plate.
Place a portion of chilled cheesecake on the plate and drizzle a little more of the berry mixture over the top.
One serving contains 280 calories; 10 grams Fat