- 4 oz unsweetened bakers chocolate, chopped
- 1/3 c hot coffee
- 1 1/2 t high quality gelatin
- 1/3 c pasteurized egg whites
- 2/3 c plain or vanilla greek yogurt, prepared
- 2/3 c raw sugar
- 1/4 c Benefiber
- 1 t vanilla
- pinch of salt
- Chocolate wafer cookies
At least a full day before you plan to make this, leave 2/3 of a cup plain greek yogurt open, covered with a paper towel or cheese cloth to let some moisture evaporate out of it (this will make it more similar to cream cheese). Dissolve the gelatin in coffee, and microwave chocolate in a microwave safe mixing bowl about 45 seconds until mostly melted. Whisk gelatin mixture into chocolate and add sugar. Continue to whisk until sugar is dissolved. Add egg whites, yogurt, and salt, and whip. Place wafer cookies (I used Keebler fudge strip cookies) in the bottom of small pyrex cups, or if the wafers are slightly smaller you can use muffin cups. Cover with filling mix and refrigerate for at least 2 hours.
It won’t taste sinful or decadent. But, you can eat it without feeling a little sick after only a sliver. I love a good, rich, dense chocolate cheesecake, but I can only eat a few bites before I feel ill these days, my body isn’t used to eating that way anymore. So, I like this recipe because it’s lighter but still silky, sweet and a little tangy, chocolaty without being rich.
Nutrition Info per serving (151 g): Calories-308, Fat-16 g, Carbs- 52g, Fiber- 9g, Protein- 11g Also: 17% of your daily calcium, 26% magnesium, 27% of your iron, 35% copper, and 56% manganese
*These are my best calculations by nutritiondata.self.com based on the exact amounts of ingredients and brands that I used. You should always calculate for yourself.
For comparison, according to Fitday.com, your average 150 g of chocolate cheesecake has: Calories- 589.9, Fat-37.7 g, Carbs- 57.4g, Fiber- 2.2g, Protein- 9.7g and FIVE times the sodium!