Chocolate Cheesecake Brownies
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)|
|1⁄4||tsp||fresh grated lemon zest|
|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!
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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