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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
Ingredients: 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
Directions:
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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