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Chocolate Meringue Cheesecake, Kim's
number of servings: 10

Where tropical meets chocolate ... and the meringue layer makes an impressive presentation.


ingredients
¾ cup reduced fat shredded coconut (set aside 2 tbsp for garnish)
½ cup chopped pecans, divided
3 tbsp margarine, melted
8 oz fat free cream cheese
8 oz reduced fat cream cheese
⅓ cup reduced fat sour cream
⅔ cup Whey Low Granular Sugar
3 tbsp unsweetened cocoa powder
2 tbsp unsweetened almond milk
2 tsp vanilla extract, divided
¼ cup egg substitute
4 egg whites
½ cup Whey Low Granular Sugar
½ tsp cream of tartar
Foodtype
Cakes, Frostings & Cheesecakes
Dietary Restrictions : Kosher, Vegetarian, Gluten Free
Directions
Preheat oven to 350 degrees F. Grease the bottom and side of an 8-inch springform pan; set aside. Combine the 3/4 cup (less 2 tbsp) Reduced Fat Coconut and the 1/4 cup pecans; stir in melted margarine. Press coconut mixture firmly onto bottom of pan. Bake for 10 to 12 minutes or until lightly browned. Remove from oven.
 
In a large bowl, beat cream cheese with an electric mixer on medium speed until fluffy. Add the sour cream, 2/3 cup Whey Low Granular Sugar, cocoa powder, milk, and 1 teaspoon vanilla. Beat until smooth, scraping side of bowl constantly. Beat in egg substitute just until combined (do not overbeat). Pour into crust-lined pan. Place springform pan in a shallow baking pan. Bake for 25 to 30 minutes or until center appears nearly set when shaken. Remove from oven; sprinkle with the 1/4 cup pecans.
 
Thoroughly wash and dry beaters. In a large bowl, combine egg whites, 1 teaspoon vanilla, and the cream of tartar. Beat with electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add 1/2 cup Whey Low Granular Sugar, 1 tablespoon at a time, beating on high speed about 5 minutes or until stiff, glossy peaks form (tips stand straight).
 
Spread meringue over hot cheesecake, carefully sealing to edge of pan. Reduce oven temperature to 325°. Return cheesecake to oven; bake for 20-25 minutes more.
 
Cool cheesecake in springform pan on a wire rack for 1 hour. Loosen and remove side of the springform pan. Cover and chill for at least 4 hours before serving. Before serving, sprinkle with 2 tbsp toasted coconut.

 



Rating :





nutrition facts
serving size: 1/10th of the cheesecake
number of servings: 10

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