Milky Way candy helps create a sweet and creamy Chocolate Candy Cheesecake without all the fat of traditional versions.
1 cup graham cracker crumbs
1 egg white, slightly beaten
1 tablespoon butter
1 8-oz. bar light cream cheese, softened
1 8-oz. bar fat free cream cheese, softened
1/2 cup sugar
3 egg whites
1/3 cup unsweetened cocoa powder
1/2 cup plain nonfat yogurt
2 light Milky Way bars, cut up
1/4 cup fat free caramel ice cream topping
Preheat oven to 350 degrees. Spray a 9 inch pie pan with nonstick spray oil.
In a small bowl, mix graham cracker crumbs, 1 egg white, and melted margarine until well moistened. Press crust evenly into prepared pie pan, set aside.
In a large mixing bowl, combine both bars of cream cheese and sugar. Beat with a mixer until fluffy. Beat in egg whites, cocoa, yogurt, and vanilla until smooth. Fold in candy bar pieces and pour into prepared pie pan. Bake at 350 degrees for 60 to 65 minutes or until center is set.
Let stand at room temperature about 15 minutes. Top with caramel topping and refrigerate until served.
Recipe makes 8 servings.
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