Hazelnut Crusted Mascarpone Cheesecake
This elegant dessert is a real crowd pleaser! Made with a blend of fat-free cream cheese and mascarpone, this decadent cheesecake sits atop a graham cracker and hazelnut crust. For extra taste and presentation points, drizzle with melted chocolate and garnish with pomegranate seeds.
Tips: To toast hazelnuts, spread the nuts in a shallow baking pan. Bake in a 350 degrees F oven for 8 to 10 minutes or until toasted, watching carefully to avoid burning and stirring once or twice. Cool slightly. Transfer hazelnuts to a clean kitchen towel. Rub hazelnuts vigorously with the towel to remove the papery skins.
If using a sugar substitute, choose Splenda(R) Sugar Blend for baking. Follow package directions to use product amount equivalent to 2/3 cup sugar. Decrease baking time of cheesecake to 50 to 60 minutes. Nutrition Per Serving with Substitute: same as below, except 166 calories, 12 g carbohydrate (7 g sugars).
2 fat, 1/2 lean protein, 1/2 other carbohydrate, 1/2 starch