Grasshopper Cheesecake
Grrrrrgh!
Course : Cheesecakes
From: HungryMonster.com
Serves: 14
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    fat-free chocolate fudge brownies
                        --torn into bite-size pieces
                        --individually wrapped
   1      teaspoon      skim milk
                        nonstick cooking spray
  24      ounces        1% low-fat cottage cheese
  16      ounces        light cream cheese
   1 1/2  cups          sugar
     1/3  cup           green cr=e8me de menthe
   2      teaspoons     vanilla
   2      large         eggs
   2      large         egg whites
  14      tablespoons   fat-free hot fudge topping
   2                    cr=e8me de menthe chocolaty mint thins -- shaved
                        --use a vegetable peeler to shave
 

Preparation:

1. Preheat oven to 300øF. 2. Place brownies in a medium bowl. Sprinkle milk over brownies; toss with a fork until slightly moist. Coat bottom of a 9-inch springform pan with nonstick cooking spray. Press brownie mixture into bottom of pan using floured hands, if necessary. Set aside. 3. Place cottage cheese in a food processor; process until smooth. Add cream cheese; process 15 seconds or just until smooth, scraping down sides of processor bowl once. Add sugar, cr=E8me de menthe, and vanilla; process just until blended. Add eggs and egg whites; process 5 seconds or just until blended. 4. Pour cheesecake mixture into prepared pan. Bake at 300ø for 1 hour or until almost set (center will be very soft but will firm up when chilled). Turn off oven, and partially open oven door; leave cheesecake in oven 30 minutes. Remove cheesecake from oven; let cool completely on a wire rack. Cover and chill 8 hours. 5. Spoon 1 tablespoon hot fudge topping over each slice of cheesecake; sprinkle evenly with shaved mint thins.

 

Nutritional Information:

CAL 300 (21 % from fat); PRO 12.4 g; FAT 7 g (SAT 4 g); CARB 48.3 g; FIB 1.2 g; CHOL 51 mg; IRON 0.9 mg; SOD 463 mg; CALC 99 mg.