Ingredients:
* YOGURT CHEESE(recipe follows)
* 1/3 cup graham cracker crumbs
* 3-1/2 cups (two 15 oz. containers) lowfat part-skim ricotta cheese, drained
* 2 egg whites
* 3/4 cup sugar
* 1/3 cup HERSHEY'S Cocoa
* 2 tablespoons all-purpose flour
* 2 teaspoons vanilla extract
* Sliced fresh strawberries and kiwifruit(optional)
Directions:
1. Prepare YOGURT CHEESE. Heat oven to 325°F. Sprinkle graham cracker crumbs on bottom of 9-inch springform pan.
2. In food processor bowl or large bowl, process ricotta cheese until smooth. Add YOGURT CHEESE, egg whites, sugar, cocoa, flour and vanilla; process just until well blended. Pour into prepared pan.
3. Bake 50 minutes or until edge is set. Turn off oven; open oven door slightly. Leave cheesecake in oven 1 hour. Remove from oven. With knife, loosen cheesecake from side of pan. Cool completely in pan on wire rack. Cover; refrigerate until chilled. Just before serving, remove side of pan. Garnish with fruit, if desired. Cover; refrigerate leftover cheesecake. 16 servings.
YOGURT CHEESE: Use two containers (8 oz. each) vanilla lowfat yogurt, no gelatin added. Line non-rusting colander or sieve with large piece of double thickness cheesecloth or large coffee filter; place colander over deep bowl. Spoon yogurt into prepared colander; cover with plastic wrap. Refrigerate until liquid no longer drains from yogurt, about 24 hours. Remove yogurt from cheesecloth and place in separate bowl; discard liquid.
