Cherry Chutney Cheese Torte

By Bujvary

Ingredients

• 2 cups plain low-fat yogurt
• 2/3 cup (about 5 ounces) 1/3-less-fat cream cheese, softened
• 1/4 cup packed brown sugar
• 1/4 cup egg substitute
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• Cooking spray
• 1/2 cup Cherry Chutney
• 12 pecan halves
• 1 (8-ounce) loaf French bread baguette, cut into 1/4-inch slices
• Cherry Chutney
• 2 cups chopped peeled Granny Smith apple (about 1 medium)
• 1 cup dried sweet cherries
• 2/3 cup chopped onion
• 1/2 cup water
• 1/2 cup red wine
• 1/3 cup sugar
• 2 tablespoons white wine vinegar
• 1 tablespoon grated peeled fresh ginger
• 1 jalapeño pepper, chopped

Details

Servings 12
Adapted from find.myrecipes.com

Preparation

Step 1

Chutney Directions
Combine all ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Uncover; increase heat to medium-high. Cook 15 minutes or until most of liquid evaporates. Cool completely.

Tort Directions

Place colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into the colander. Cover loosely with plastic wrap; refrigerate for 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate.
Preheat oven to 325°.
Place the yogurt cheese and cream cheese in a medium bowl; beat with a mixer at medium speed until smooth. Add sugar, egg substitute, juice, and salt; beat until combined. Pour cheese mixture into a 6-inch springform pan coated with cooking spray. Wrap bottom and sides of pan with foil. Place pan in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 30 minutes or until torte center barely moves when pan is touched. Remove torte from oven; run a knife around the outside edge. Cool to room temperature. Cover and chill at least 8 hours. Spoon Cherry Chutney over cooled torte; arrange pecan halves over the top. Serve with bread.