Chocolate Raspberry Cheesecake

Serves: 10
WW Points: 5

10 chocolate wafers -- crushed
Non-stick cooking spray
2 1/2 cups reduced-fat cream cheese
1 1/2 cups low-fat cottage cheese
3/4 cup sugar -- divided
3/4 cup unsweetened cocoa powder
2 tablespoons flour
1 large egg
4 large egg whites
1 cup raspberries

Preheat oven to 300 degrees. Coat an 8-inch springform pan generously with cooking spray. Press crushed wafers into bottom and sides of pan.

Mix together until smooth: reduced-fat cream cheese, low-fat cottage cheese, 1/2 cup sugar, cocoa powder, egg and 1 egg white. Beat remaining egg whites until foamy; gradually add remaining sugar, beating until stiff but not dry. Fold into cheese batter.

Pour mixture into prepared pan. Bake 60 minutes or until set (center will be soft). Let cool completely on rack. Top with raspberries before serving.

Nutritional Analysis:
230 Calories; 11g Fat (42.4% calories from fat); 10g Protein; 25g Carbohydrate; 3g Dietary Fiber; 53mg Cholesterol; 350mg Sodium.

Source: Mayo Clinic's Virtual Cookbook, provided by

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