Luscious Low-Fat Chocolate Cheesecake

Luscious Low-Fat Chocolate Cheesecake
Yield: 12 Servings

Ingredients

nonstick cooking spray
16 oz fat-free cottage cheese
3/4 c frozen egg substitute;
-thawed
2/3 c granulated sugar; plus
2 tb granulated sugar; divided
4 oz fat-free cream cheese;
-softened
1/3 c unsweetened cocoa powder
1/2 ts vanilla extract
2/3 c nonfat plain yogurt
*optional
sliced strawberries or
mandarin orange segments for garnish

Instructions

1. Preheat oven to 300F. Spray a 9-inch springform pan with cooking spray.

2. In food processor, combine cottage cheese, egg substitute, 2/3 cup
sugar, cream cheese, cocoa powder and vanilla until smooth.

3. Pour into prepared pan. Bake about 35 minutes, until edges are set.

4. Meanwhile, in small bowl, stir together yogurt and the remaining 2
tablespoons sugar until well blended. Carefully spread topping over top of
warm cake. Return cake to oven; bake 5 minutes. Remove from oven to cooling
rack. Cool completely. Remove side of pan; refrigerate. Serve with
strawberries or oranges.

Makes 12 servings. Preparation time: 20 minutes. Baking time: 40 minutes.
Chilling time: 3 hours.

Per serving: About 109 cal, 9 g pro, 18 g car, 1 g fat, 8% cal from fat, 2
mg chol, 221 mg sodium, 0 g fiber.

This is my favorite cake, Chocolate Mayonnaise Cake

This brings back many good memories for me. My Mom used to make this for me and my Dad for birthdays and special occasions. Yummmmm!
It has that deep chocolate taste and not to sweet. Mom always made homemade butter cream frosting. Either vanilla or chocolate was good.

CHOCOLATE MAYO CAKE

3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 cups white sugar
1 1/2 cups mayonnaise
1/3 cup unsweetened cocoa powder
1 1/2 cups water
2 1/4 teaspoons baking powder
1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees (175 degrees C). Lightly grease
two 9 inch layer pans.

Mix flour, baking soda, baking powder, cocoa, and sugar
into a large bowl. Stir in mayonnaise. Gradually add water
and vanilla and blend until smooth. Pour batter into pre-
pared pans.

Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool,
remove from pans.

Andes mints in cookies

I cannot even begin to tell you how heavenly this smells coming from the oven, Your whole house becomes minty fresh.
I took my favorite cookie recipe for Chocolate chip Cookies and added flair. First let me tell you the peeling of Andes mints can be tedious but worth it. Oh, and I know they make Andes chips(Not the same).
They were a refreshing change from the same old cookie.