Grasshopper Cheesecake

By dashy_65

Ingredients

• 4 individually wrapped fat-free chocolate fudge brownies, torn into bite-sized pieces
• 1 t. skim milk
• 1 (24 oz) carton 1% low-fat cottage cheese
• 2 (8 oz) tubs light cream cheese
• 1 1/2 cups sugar
• 1/3 cup green creme de menthe
• 2 t. vanilla extract
• 2 large eggs
• 2 large egg whites
• 14 T. fat-free hot fudge topping
• 2 creme de menthe chocolately mint thins, shavedd

Details

Servings 14

Preparation

Step 1

Place brownies in a medium bowl. Sprinkle milk over brownies; toss with a fork until slightly moist. Spray bottom of a 9" springform pan with Pam. Press brownie mixture into bottom of pan using floured hands, if necessary. Set aside.

Place cottage cheese in a food processor; process until smooth. Add cream cheese; process 15 seconds or until smooth, scraping down on bowl once. Add sugar, creme de menthe, and vanilla; process just until blended. Add eggs and whites; process 5 seconds or just until blended.

Pour mixture into prepared pan. Bake 300* for 1 hour or until almost set (center will be very soft but will firm up when chilled) Turn off oven, and partially open oven door; leave cheesecake in oven 30 minutes. Remove from oven; let cool completely on a wire rack. Cover and chill 8 hours.

Spoon 1 T. hot fudge over each slice; sprinkle with shaved mints.

300 cal, 7g fat, 48.3g carb, 463mg sodium