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Grasshopper Cheesecake (Weight Watchers)

Author/Submitted by: Weight Watchers Magazine, Nov-Dec 1997
Servings: 14
Categories: Cheesecakes / Chocolate / Desserts / Low-Fat/Low-Cal

4    brownies, fat-free, torn into bite-size pieces
1  teaspoon  skim milk
24  ounces  cottage cheese, lowfat
16  ounces  light cream cheese
1 1/2  cups  sugar
1/3  cup  creme de menthe, green
2  teaspoons  vanilla
2  large  eggs
2  large  egg whites
14  tablespoons  hot fudge topping, fat free
2    creme de menthe chocolaty mint thins, shaved
    --use a vegetable peeler to shave

1. Preheat oven to 300F.

2. Place brownies in a medium bowl. Sprinkle milk over brownies; toss with a fork until slightly moist. Coat bottom of a 9-inch springform pan with nonstick cooking spray. Press brownie mixture into bottom of pan using floured hands, if necessary. Set aside.

3. Place cottage cheese in a food processor; process until smooth. Add cream cheese; process 15 seconds or just until smooth, scraping down sides of processor bowl once. Add sugar, creme de menthe, and vanilla; process just until blended. Add eggs and egg whites; process 5 seconds or just until blended.

4. Pour cheesecake mixture into prepared pan. Bake at 300F for 1 hour or until almost set (center will be very soft but will firm up when chilled). Turn off oven, and partially open oven door; leave cheesecake in oven 30 minutes. Remove cheesecake from oven; let cool completely on a wire rack. Cover and chill 8 hours.

5. Spoon 1 tablespoon hot fudge topping over each slice of cheesecake; sprinkle evenly with shaved mint thins.

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