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From December’s Issue of Cooking Light-

Cheesecake batter:

8oz 1/3-less-fat cream cheese

1/3 c granulated sugar

1/4 tsp peppermint extract

1 lg egg

1 lg egg white

1 tbl all-purpose flour

Brownie Batter:

1 c all-purpose flour

1/2 unsweetened cocoa

1/2 tsp salt

1 1/2 c packed brown sugar

1/4 c canola oil

1/4 c buttermilk

2 tsp vanilla extract

2 lg egg whites

1 lg egg

1-preheat oven to 350

2-prepare cheesecake batter.  Place cheese in med bowl; beat with mixer at med speed until smooth.   Add sugar and peppermint; beat well.  A 1 egg white and 1 egg; beat well.  Add 1 tbl flour; beat mixture just until blended.  I added a bit of red icing color.  This was my first attempt with that.  They look a bit too pink! 

3-Prepare brownie batter- combine 1 c flour, cocoa, and salt in med bowl, stirring with whisk.  Combine brown suger, oil, butter-milk, vanilla, 2 egg whites, and 1 egg in a large bowl.  Beat with mixer at med speed until well blended.  Add flour mixture to brown sugar mixture; beat at low speed until blended.

4-Reserve 1/2c brownie batter.  Pour remaining batter into a 9″ square baking pan coated with cooking spray.  Pour cheesecake batter over top.  Spread evenly.  Dot leftover brownie batter on the top.  Swirl with a knife.  Bake at 350 degrees for 26 minutes or until top is set.  Cool completely in pan on a wire rack. 

Makes 16 servings.

213 calories  7.5 g fat 4.4g protien 32.3 carbs

These are very good!  Perfect for the holidays and very easy to make!

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