CAROLYNN’S PANTRY

Marble Cheesecake 

3 ounces low-fat honey graham crackers (6 whole crackers)
1/2 cup toasted wheat germ
1 cup plus 1 tablespoon  sugar
2 tablespoons extra-light olive oil
1 container silken tofu, well drained
1 pound fat-free cream cheese 
3 tablespoons flour 
2 large egg plus
1 teaspoon vanilla extract
1/4 cup chocolate syrup 

Preheat the oven to 350°F.

Combine the graham crackers, wheat germ and 1 tablespoon of the sugar in a food processor, and process into fine crumbs. Add the oil and process until moistened. Press the mixture into the bottom, and partway up the sides of a 9-inch springform pan. Bake until set, about 10 minutes.

Add the tofu, cream cheese, flour, egg, egg whites, vanilla, and the remaining cup of sugar to the food processor and process until smooth. 

Measure 1 cup of the tofu mixture into a small bowl, and stir in the chocolate syrup. Pour the remaining filling into the crust. Pour the chocolate mixture in a ring on top of the filling and swirl in with a knife. Bake for 45 minutes. Turn off the oven, and leave the cheesecake undisturbed for 45 minutes. Cool to room temperature before chilling overnight.

Serves 12…Diabetic and Dieter friendly

Each serving provides: 
225 cal, 5 g fat