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FareShare Gazette Recipes -- April 2002 - M's

 

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Marbled Chocolate Cheesecake Bars
Mounds Cheesecake

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                      * Exported from MasterCook *

                    Marbled Chocolate Cheesecake Bars

Recipe By     : Light & Tasty Premiere Issue Page 31
Serving Size  : 48    Preparation Time :0:00
Categories    : Volume 5-04 Apr. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  water
     1/3           cup  butter (no substitutes)
  1 1/2         ounces  unsweetened chocolate (1 1/2 squares)
  2               cups  all-purpose flour
  1 1/2           cups  packed brown sugar
  1           teaspoon  baking soda
     1/2      teaspoon  salt
  1                     egg
  1                     egg white
     1/2           cup  reduced-fat sour cream
                        *****Cream Cheese Mixture*****
  8             ounces  reduced-fat cream cheese -- softened
     1/3           cup  sugar
  1                     egg white
  1         tablespoon  vanilla
  6             ounces  miniature chocolate chips (1 cup)

In a mall saucepan, combine the water, butter and chocolate.  Cook and
stir over low heat until melted; stir until smooth.  Cool.  In a mixing 
bowl, combine the flour, brown sugar, baking and salt.  Add egg, egg 
white and sour cream; beat on low speed just until combined. Stir in 
chocolate mixture until smooth.  In another mixing bowl, beat cream cheese, 
sugar, egg white and vanilla; set aside.  Spread chocolate batter into a 
15 inch X 10 inch X 1 inch baking pan coated with nonstick cooking spray.  
Drop the cream cheese mixture by tablespoonfuls over batter; cut through
batter with a knife to swirl.  Sprinkle with chocolate chips.  
Bake at 375 F for 20-25 minutes or until a toothpick inserted near the 
center comes out clean. Cool on a wire rack.

NOTES : Chocolate and cream cheese are swirled in these yummy bars to create a
sensation that's sure to please your sweet tooth and fool it at the same time!  
This dessert tastes so rich, it's hard to believe it's low in fat.   
Jean Komlos of Plymouth, Michigan

Contributed to the FareShare Gazette by Dorothy; 10 April 2002. www.fareshare.net

                       - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 64 Calories; 1g Fat (13.7% calories 
from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 
81mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other 
Carbohydrates.


                      * Exported from MasterCook *

                            Mounds Cheesecake

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 5-04 Apr. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Crust:
  18                    chocolate wafer cookies
  10                    miniature Mounds bars
  1         tablespoon  unsalted butter -- cut into bits
                        Filling:
  2                     Hershey's milk chocolate bars -- broken up
     1/4           cup  coconut flavored rum
  2          teaspoons  instant coffee powder
  24            ounces  cream cheese -- softened
  1                cup  sugar
  2        tablespoons  all-purpose flour
  2          teaspoons  coconut extract
  4              large  eggs
                        Garnish:
                        Miniature Mounds bars -- halved
                        Chocolate curls

Crust :  Preheat oven to 350F. In processor, pulse ingredients to form
fine crumbs. Press onto bottom of 9-inch springform pan. Bake 8
minutes, until set. Cool on rack. Wrap pan with heavy-duty foil.

Filling :  In glass measure, combine chocolate, 2 tablespoons rum and the
coffee powder; microwave on High 30 seconds; stir until smooth. Stir in
remaining rum; cool. In large bowl, beat cream cheese, sugar, flour and
extract until smooth. Beat in eggs, 1 at a time, just until mixed.
Remove 2 1/2 cups cream-cheese mixture; cover.

Stir cooled chocolate-coffee mixture into remaining cream cheese
mixture. Pour over crust. Set springform pan in center of large
roasting pan; place on oven rack. Pour boiling water into roasting pan
to reach halfway up springform pan. Bake 25 minutes, until sides are
set (center will be soft). Remove pan from oven; pour reserved cream
cheese mixture in a ring over outside edge of set chocolate mixture.
Gently spread evenly over entire surface.

Bake 35 minutes, until center is almost set. Turn off oven; let stand
in oven 30 minutes, with oven door closed. Remove from water bath to
rack. Cool. Cover; refrigerate 8 hours or overnight. Remove sides of
pan. Garnish.

Contributed to the FareShare Gazette by Cora; 8 April 2002.
www.fareshare.net

                   - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 253 Calories; 18g Fat (61.7% calories 
from fat); 5g Protein; 19g Carbohydrate; trace Dietary Fiber; 95mg Cholesterol; 
179mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 Fat; 1 Other 
Carbohydrates.
 

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