Try this Chocolate Ricotta Cheesecake recipe, or contribute your own.
Suggest a better descriptionPlace the water and agar in a small saucepan, and bring to a boil, stirring constantly. Reduce the heat, stirring often, and cook five minutes. Blend the remaining ingredients in a blender or food processor for 1 - 2 minutes. Pour the agar mixture into the blended mixture and process for two additional minutes, until very smooth. Pour into the prepared crust. Refrigerate 6 - 8 hours, or overnight. Serving suggestions: Top with fresh berries, peach slices, or a fresh compote. Substitutions: In place of flaked agar - 2 T powdered agar Optional additions: If youre making your own crust, you can reserve 1/4 cup of the crumbs to sprinkle over the top of the cheesecake before it goes in the oven. Recipe adapted from "The Uncheese Cookbook". Posted to fatfree digest V97 #208 by Jacqueline
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Serving Size: 1 Serving (449g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 281 | ||
Calories from Fat: 20 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 41.2mg | 1 % | |
Potassium 670.7mg | 18 % | |
Total Carbohydrate 68.8g | 20 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 61.6g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 281
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