Diabetic Chocolate CheesecakeOne pound part skim milk Ricotta cheese 1 and 1/2 cup packages light cream cheese, softened 2 egg whites 1 whole egg at room temperature 1 cup unsweetened apple juice 3 tablespoons unsweetened cocoa 1 tablespoon granulated sugar 1 tablespoon cornstarch 1 teaspoon vanilla extract 1 tablespoon unsweetened cocoa to top cake before serving Preheat oven to 350 degrees and spray the bottom and sides of a 9 inch spring form pan with non-stick spray. Place all of the ingredients in a large blender or food processor and puree all of the ingredients (except for the last tablespoon of cocoa) until smooth. Pour the mixture into the prepared pan and place on a baking sheet. Bake for 45 minutes and then turn the oven off. Leave the cake in the oven with door closed for 1 hour. Remove from the oven and loosen the cake from the sides with a sharp knife but don't remove the rim. Refrigerate for at least 4 hours. Before serving, remove the rim and allow cake to sit at room temperature for several minutes. Sift the remaining cocoa over the top before serving. Serves 12. Serving size: 1 slice. Exchanges: 1 fruit, 1 medium fat meat, 1/2 fat. Cholesterol: 50 mg per serving.Nutritional information: Per serving: 167 calories, 16 gm carbohydrates, 8 gm protein, 8 gm fat, 220 mg sodium.
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