My Cookery Page

Ingredients: 

Margarine for pan
15 oz. part skim milk Ricotta cheese
1 1/2 c. (12 oz.) light cream cheese, softened
1 whole egg
2 egg whites
1 c. unsweetened apple juice concentrate
3 tbsp. unsweetened cocoa
1 tbsp. cornstarch
1 tbsp. sugar
1 tsp. vanilla extract
2 tsp. unsweetened cocoa (for topping)

Methods: 
Preheat oven to 350 degrees.  Lightly grease bottom and sides of a 9 inch spring-form pan.  Wrap outside of pan with aluminum foil.  In the bowl of a food processor or blender, puree all ingredients until smooth.  Do in 2 batches, if necessary.
 
With a rubber spatula, scrape mixture into prepared pan.  Place on a baking sheet.  Bake 45 minutes. Turn oven off.  Leave in the oven with door closed for 1 hour.  Remove and refrigerate.  Before unmolding and serving, let stand at room temperature for 10 minutes.  Sift 2 teaspoons unsweetened cocoa over the top.
 
Slice with a knife which has been warmed in hot water.  Serves 12.  Per serving:  167 calories, 16 gm carbohydrates, 8 gm protein, 8 gm fat, 220 mg sodium.  Exchanges:  1 fruit, 1 medium fat meat, 1/2 fat.  Cholesterol:  50 mg per serving.