Chocolate Cheesecake
Margarine for pan
15 oz. part skim milk Ricotta cheese
1 1/2 c. (12 oz.) light cream cheese, softened
1 whole egg
2 egg whites
1 c. unsweetened apple juice concentrate
3 tbsp. unsweetened cocoa
1 tbsp. cornstarch
1 tbsp. sugar
1 tsp. vanilla extract
2 tsp. unsweetened cocoa (for topping)
Preheat oven to 350 degrees. Lightly grease bottom and sides of a 9inch spring-form pan. Wrap outside of pan with aluminum foil. In the bowl of a food processor or blender, puree all ingredients until smooth. Do in 2 batches, if necessary. With a rubber spatula, scrape mixture into prepared pan. Place on a baking sheet. Bake 45 minutes. Turn oven off. Leave in the oven with door closed for 1 hour. Remove and refrigerate. Before unmolding and serving, let stand at room temperature for 10 minutes. Sift 2teaspoons unsweetened cocoa over the top. Slice with a knife which has been warmed in hot water. Serves 12.Per serving: 167 calories, 16 gm. carbohydrates, 8 gm. protein, 8 gm. fat, 220 mg sodium. Exchanges: 1 fruit, 1 medium fat meat, 1/2 fat. Cholesterol: 50 mg per serving.