We have used lowfat yogurt cheese an excellent substitute to higher-calorie cream cheese in this decadent dessert.
| Cream Cheese Topping | ||
|---|---|---|
| 1 | c | Stonyfield Organic Low Fat Plain Yogurt (to yield 4 oz Yogurt cheese* or 4 oz Oikos Organic Caramel Greek Yogurt, unstrained) |
| 2 | tbsp | sugar |
| 1 | large egg | |
| 1 | tsp | vanilla extract |
| 1⁄4 | tsp | fresh grated lemon zest |
| Brownies | ||
| 1 | c | flour |
| 1⁄4 | tsp | salt |
| 1⁄4 | tsp | baking soda |
| 6 | oz | bittersweet chocolate |
| 4 | tbsp | butter |
| 2⁄3 | c | sugar |
| 2 | tsp | vanilla |
| 2 | large eggs | |
| 2 | tbsp | Stonyfield Organic Low Fat Plain Yogurt |
*For Yogurt Cheese: Using a yogurt cheese maker or layered cheese cloth, strain the whey from yogurt for 3-6 hours in the refrigerator. This should yield approximatley 4oz. of yogurt cheese.
To make the cream cheese topping, combine all ingredients and mix well. Reserve.
Preheat oven to 350°. Whisk together flour, salt, and baking soda in a medium-size mixing bowl. Combine chocolate and butter, and melt in a double boiler. Once melted, add this to the flour mixture, then slowly add sugar, vanilla, 2 large eggs and 2 tablespoons of yogurt. Mix well, and pour batter into an 8 inch baking dish. Bake for 15 minutes at 350°, then reducing temperature to 325°and top with yogurt cheese mixture. Continue baking for 35 minutes. Let cool and enjoy!