3 cups low-fat cottage cheese
1 1/2 cups fat-free cream cheese
1 cup sugar
1 large egg
4 large egg whites
1 1/3 tablespoons vanilla extract
2 teaspoons lemon juice
1/2 teaspoon salt
1 cup chocolate chips
1 cup graham cracker crumbs
2 tablespoons unsalted butter, melted
Low-fat Creme Anglaise, recipe follows
2 cups skim milk
1 vanilla bean, scraped or 1 teaspoon vanilla extract
2 egg yolks
4 egg whites
2 tablespoons sugar
Preheat oven to 325 degrees F.
Puree cottage cheese in food processor until very smooth. Add the cream cheese and sugar and cream together. Combine egg, egg whites, vanilla, lemon juice, and salt in a separate bowl. Slowly add to the cheese mixture and continue processing, being careful not to over mix. Fold in the chocolate chips.
Mix together the graham cracker crumbs and butter in a bowl. Press crumb mixture into a 10-inch springform pan. Carefully spoon the batter on top of the crust and place the pan in a water bath. Bake until the cheesecake has set and is firm to the touch, about 40 to 45 minutes. Remove from heat and let cool to room temperature. Refrigerate until chilled through, at least 4 hours.
Once the cake cools, slice into 20 wedges and top each wedge with a dollop of low-fat crème anglaise.
Whisk all ingredients together in a bowl. Heat a small saucepan filled halfway with water over medium heat. Place the bowl with the ingredients on top of the pan to create a double boiler. Reduce the heat to medium-low and cook until thickened, whisking occasionally. When the sauce is thick enough to coat the back of a spoon without running off, then it is finished. Strain the sauce through a fine mesh strainer and cool quickly in an ice bath. Refrigerate if not serving immediately. Serve on top of chocolate chip cheesecake.
Per serving: Calories: 144; Total Fat: 5 grams; Saturated Fat: 3 grams; Protein: 11 grams; Total carbohydrates: 14 grams; Sugar: 10 grams; Fiber: 1 gram; Cholesterol: 35 milligrams; Sodium: 378 milligrams
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