2 cups Thick Yogurt (recipe follows)
4 chocolate wafers, crushed (1/4 cup)
1 (8 ounce) package reduced-fat cream cheese (Neufchâtel), softened
2/3 cup sugar
1/4 cup skim milk
2 tablespoons all-purpose flour
2 teaspoons vanilla
3 egg whites
1 tablespoon cocoa
1 teaspoon chocolate extract
3/4 cup raspberry preserves, if desired
THICK YOGURT
4 cups plain nonfat yogurt (without gelatin)
Recipe Directions
Prepare Thick Yogurt. Heat oven to 300º. Spray springform pan, 9 × 3 inches, with nonstick cooking spray. Sprinkle chocolate wafer crumbs on bottom of pan.
Beat Thick Yogurt and cream cheese in medium bowl with electric mixer on medium speed until smooth. Add sugar, milk, flour, vanilla and egg whites. Beat on medium speed about 2 minutes or until smooth. Place 1 cup batter in small bowl. Beat in cocoa and chocolate extract until blended.
Carefully spread vanilla batter over crumbs in pan. Drop chocolate batter by spoonfuls onto vanilla batter. Swirl through batters with metal spatula, being careful not to touch bottom, for marbled design.
Bake 1 hour. Turn off oven; leave cheesecake in oven 30 minutes. Cool 15 minutes. Cover and refrigerate at least 3 hours. Heat preserves in 1-quart saucepan over medium-low heat, stirring occasionally, until warm. Serve with cheesecake.
THICK YOGURT:
Line 6-inch strainer with basket-style paper coffee filter or double thickness of cheesecloth. Place strainer over bowl. Spoon yogurt into strainer. Cover strainer and bowl and refrigerate at least 12 hours, draining liquid from bowl occasionally.
Serves 12: 200 calories and 4 grams fat per serving.
