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Home > Recipes > Chocolate Yogurt Cheesecake

Chocolate Yogurt Cheesecake Recipe

Chocolate Yogurt Cheesecake
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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 130 -
Calories from Fat 0 -
Total Fat 2g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • Assorted fresh fruit
  • 1-1/2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 2 tablespoons cornstarch
  • 1/2 cup liquid egg substitute
  • 2 tablespoons graham cracker crumbs
  • 1/2 cup sugar
  • 1/4 cup HERSHEY'S Cocoa
  • YOGURT CHEESE (recipe follows)

Directions

1. Prepare YOGURT CHEESE.

2. Heat oven to 300°F. Sprinkle graham cracker crumbs on bottom of 8-inch springform pan. Gently whisk YOGURT CHEESE, sugar, cocoa and cornstarch in medium bowl until well blended. Add egg substitute, vanilla and almond extract; stir until blended. Pour into prepared pan.

3. Bake 55 to 60 minutes or until edges are set. Remove from oven to cooling rack. Cool 30 minutes. With knife, loosen cake from side of pan; cool to room temperature. Remove side of pan. Refrigerate several hours before serving. Garnish with fruit. Cover; refrigerate leftover cheesecake. 10 servings.

YOGURT CHEESE: Use four 8-oz. containers vanilla lowfat yogurt, no gelatin added. Line non-rusting colander or sieve with large piece of double thickness cheesecloth or large coffee filter; place colander over deep bowl. Spoon yogurt into prepared colander; cover with plastic wrap. Refrigerate until liquid no longer drains from yogurt, about 24 hours. Remove yogurt from cheesecloth; discard liquid.

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