2 spray(s) cooking spray
10 item(s) cream-filled chocolate sandwich cookie(s)
8 1/2 Tbsp fat-free cream cheese
8 oz low fat cream cheese, tub-style
1 cup(s) sugar
2 Tbsp all-purpose flour
1 cup(s) fat-free cottage cheese
2 tsp almond extract, or less to taste
6 large egg white(s)
3/4 cup(s) mini chocolate chips, divided
- Preheat oven to 325ºF.
- Lightly coat a 9-inch springform pan with cooking spray. Crush cookies; sprinkle evenly over bottom of pan.
- Using an electric mixer, in a large bowl, beat together cream cheeses on lowest speed until well-blended.
- In a small bowl, combine sugar and flour; add to cream cheese mixture and beat until smooth.
- In a food processor or blender, purée cottage cheese until smooth. Add cottage cheese and almond extract to cream cheese mixture; beat until smooth. Add egg whites; beat until well-blended. Stir in 1/2 cup chocolate chips.
- Pour batter into prepared pan and sprinkle with remaining chocolate chips. Bake until cheesecake puffs and center is almost set, about 60 minutes.
- Transfer to a wire rack and cool completely. Run a knife around sides of pan to loosen; release pan sides. Cover and chill overnight. Cut into 12 slices and serve. Yields 1 slice per serving.
Weight Watchers recipe
6 tablespoons sugar
6 tablespoons flour
1 tablespoon baking powder
butter for greasing
flour for dusting
1 can condensed milk
A glass of coconut milk (200 ml)
3 egg yolks
1 cup sugar
3 egg whites
1 package dry coconut (100 g)
Beat the egg whites until stiff and stir constantly add the yolks one by one, and the sugar and let it beat until batter is smooth. Stop the mixer and gently mix the flour and baking powder and beat again on low speed to incorporate the ingredients of the dough. Pour the mixture into a springform pan (10-inch diameter) greased and floured baking and light in a medium oven (350ºF), preheated for about 30 minutes or until crust is lightly browned. Remove from oven and let cool.
In a saucepan, combine milk, condensed milk, coconut and egg yolks and cook over low heat, stirring constantly, until it separates from the bottom of the pan (about 10 minutes). Remove from heat and let cool.
In a saucepan, combine the sugar with half a cup of water and bring to a boil, without stirring, until syrup make a cordon. While the syrup is formed, whisk the egg whites. Do not turn off the blender and pour the syrup in cordon while whisking. Whisk until the bowl of electric mixer to cool. Soak the dried coconut with half a cup of water, drain and set aside.
Cut the cake in half, fill with custard, cover with frosting and garnish with coconut. Serve immediately or store in the refrigerator.
Though the berries are not grilled, the sauce is cooked on the grill along with the grilled slices of pound cake. The butter content in the pound cake is enough to keep it from sticking to the grill grates, so do you not need to brush the slices with oil or butter.
1 cup heavy whipping cream
4 cups blackberries
6 tablespoons honey, divided
juice of 1/2 lemon
1 teaspoon ground cinnamon
4 (1-inch) slices of pound cake
Prepare a hot fire in your grill- Whip the cream with an electric mixer or a whisk until it holds medium peaks, about 5 or 7 minutes. Set aside.
In a heavy saucepan that can be used on the grill or on a grill side burner, combine the blackberries, four tablespoons of honey, lemon juice and cinnamon.
Set the saucepan over the heat and stir to blend, cooking until the mixture begins to bubble.
At the same time, grill the pound cake slices for about 3 or 4 minutes per side until they get good grill marks.
Stir remaining 2 tablespoons of honey into the whipped cream with a light touch.
To serve, set a slice of grilled pound cake on each plate. Spoon the warmed berries over the cake and top with honeyed whipped cream. Makes 4 servings.