Cheesecake
4 oz. recuced fat cream cheese
1/3 cup sugar
1 tbs. flour
1 tsp. vanilla extract
1 egg white
non-stick cooking spray
1 oz. semi-sweet chocolate
3 tbs. butter or margarine
2/3 cup flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1 egg
1 egg white
1 cup sugar
1/2 cup unsweetened cocoa
1 tbs. water
1 tsp. vanilla extract
Coat the bottom of an 8" square baking pan with cooking spray. In a small saucepan, melt the butter over very low heat. Chop the chocolate and add to the butter, stirring continuously until melted; set aside. Sift the flour, baking powder and baking soda together into a medium bowl. In a large bowl, beat the egg, egg white, sugar, cocoa, melted chocolate mixture, water and vanilla. Add the flour mixture and beat until blended.
Spread 2/3 of the chocolate batter in the prepared pan, then pour the cheesecake mixture over it. Drop the remaining chocolate batter by spoonfuls over the cheesecake, then using a knife, swirl the layers together for a marbled effect. Bake 30 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack, then cut into 16 squares. Each square is 3 points.
1 (16 oz.) fat-free small curd cottage cheese
1 large sugar-free orange jello
1 (16 oz.) Light Cool Whip
1 can (11 oz.) mandarin oranges
1 can (8 oz.) pineapple chunks in juice
1 can (8 1/4 oz.) fruit cocktail in juice
Combine the cottage cheese and the jello (you can do this in a food processor if you want a creamier consistency). In a large bowl combine the cottage cheese/jello mixture with the cool whip. Drain the 3 cans of fruit well. Gently mix the fruit into the jello/cool whip mixture. Chill for 3 to 4 hours. This recipe makes 7 1/2 cups. A 3/4 cup serving is 3.5 points.