Ingredients
2
tbsp roughly chopped pecans
Butter-flavored
vegetable-oil cooking spray
20
chocolate graham crackers, finely ground
4
tsp light butter, melted
2
packages (8 oz each) fat-free cream cheese
1
package (8 oz) lowfat cream cheese
21
oz fat-free sweetened condensed milk (about 1 1/2 cans)
1/2
cup unsweetened cocoa powder
3/4
cup semisweet chocolate chips
Directions
1.
Heat oven to 325°. Toast pecans on cookie sheet for 10 to 12 minutes; remove from oven. Raise oven heat to 375°F. Coat a 9\" springform pan with cooking spray. Combine cookies and butter in a bowl with your hands, then press into pan. Bake 10 minutes; remove from oven. In a food processor, puree cream cheeses, eggs, and egg whites. Add milk and cocoa and process until smooth and all one color. Add chocolate chips and pulse by switching the machine on and off a few times. Pour into pan and bake 40 minutes, until just set. Remove from oven. Cool in fridge for 30 minutes. Remove from pan and top with caramel and pecans.
Columbus Restaurants
