1 1/4 c Graham cracker crumbs
1 tb Butter; melted
1 tb Water
2 tb Cocoa powder
16 oz Low-fat cream cheese
1/4 c Sugar
1/4 c Peppermint schnapps
2 Eggs; beaten
3/4 c Cocoa
1 ts Vanilla
Preheat the oven to 325 degrees. To make the crust, combine the first four
ingredients. Press into the bottom of a springform pan and bake for 5
minutes. Remove crust from oven and let cool.
Combine the cream cheese and sugar and beat well. Add the remaining
ingredients and pour over the crust. Raise the oven temperature to 375
degrees and bake for 40 minutes until set. Cool before serving.
Exchanges: Saturated Fat Exchange -- 2 Carbohydrate Exchange -- 1&1/2
Calories -- 209 Calories from Fat -- 107 Total Fat -- 12g Saturated Fat --
7g Cholesterol -- 65mg Sodium -- 248mg Carbohydrate -- 22g Dietary Fiber --
2 g Sugars -- 12g Protein -- 6g
Notes: Recipe for Saturday, 4/11/98
In preparation for your Easter Sunday celebration this week, we are
featuring tantalizing and festive recipes from the Flavorful Seasons
Cookbook, featuring healthy dishes for all those special occasions
throughout the year.
N: Serving size: 1/12th of cake.
This special dessert is a perfect ending to any meal.
You can order a copy of this and many other cookbooks from our online
bookstore or call 1-800-ADA-ORDER (1-800-232-6733).
MC Formatted using MC Buster 2.0d & SNT by Barb at Possum Kingdom on
4/13/98
Notes: Serving size: 1/12th of cake. This special dessert is a perfect
ending to any meal.
Recipe by: http://www.diabetes.org/recipes
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