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Post by mandie68 on Aug 10, 2002 18:30:05 GMT -5
(courtesy of Splendid Desserts)
Chocolate Crumb Crust:
1 1/3 cups graham cracker crumbs 1/4 cup SPLENDA granular 1/3 cup + 1 Tablespoon margarine, melted 2 Tablespoons cocoa
Filling:
1 1/2 cups ricotta cheese 8 oz cream cheese, softened 1/2 cup yogurt 3/4 cup Splenda granular 2 Tablespoons all-purpose flour 1 1/2 teaspoon vanilla 3 eggs 1/8 teaspoon salt 3 Tablespoons Splenda granular 3 Tablespoons unsweetened cocoa 1/4 cup Splenda granular
Crust:
Combine all crust ingredients. Press into a greased 9" springform pan. Bake at 350 degrees for 10 minutes. Cool.
Filling:
In a blender, process the ricotta cheese until very smooth. Add the cream cheese, yogurt and splenda. Beat until well blended. Add the all-purpose flour and vanilla. Beat again. Transfer to a large mixing bowl.
Beat the eggs and salt on medium speed until fairly firm. Gradually add 3 Tablespoons and continue beating until stiff. Fold the eggs into the cream cheese mixture in 2 batches. Set aside 1 1/2 cups of the mixture. Pour the rest over the graham cracker crust.
Combine the cocoa and last amount of splenda and gently fold into the reserved batter. Carefully place tablespoons of the cocoa mixture on top of the batter in the pan. Using a knife, swirl lightly to create a marbled effect.
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